Ingredients
- 3 garlic (cloves minced)
- 2 zucchini in (cut)
- 1 onion (chopped)
- 4 c vegetable stock
- 28 oz roma tomatoes-undrained
- 15 oz kidney beans (drained)
- 1/2 lb green beans
- 1/4 c dry sherry
- 1/2 c macaroni shell
- 2 ts oregano (dried)
- 1 t salt
- 1/2 ts black pepper (fresh ground)
- 2 ts basil (dried)
In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock. Recipe By :
