Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, January 31, 2009

Pasta and Potato Vegetable Soup

This is my version of a recipe I believe I got from "Vegetarian Times" several years ago. Perfect for the weather we've been having lately!

1 small onion, diced
1/3 - 1/2 c. chopped celery
1 medium carrot, peeled and diced
1 T. extra virgin olive oil
1/4 c. dry red wine
2 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 T. dried parsley (or 1/3 c. chopped fresh parsley)
1 T. dried basil
1/2 t. dried oregano
1/2 t. salt
8 cups vegetable broth, water, or any combination of the two
1 medium potato, peeled and diced
3/4 c. dried pasta (macaroni, penne, or something like that)
1 15-oz. can pinto beans (or the bean of your choice), rinsed and drained
freshly ground black pepper, to taste

In a large soup pot, sauté onion, celery, and carrot in olive oil and wine over medium-high heat until onion is transparent. Add garlic, sauté another minute. Add tomatoes, herbs, salt, and water or broth, and bring to a boil. Add beans, pasta, and potatoes, and cook at a low boil until vegetables are soft, potatoes are fork-tender, and pasta is cooked. Adjust seasonings to taste.

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