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| 3 | Cloves garlic; mashed or minced |
| 1 gross | Onion; medium dice |
| 1 Tasse | Diced celery; including tops |
| 2 | bay leaves |
| 1/2 Teelöffel | Crushed dried marjoram |
| 1/2 Teelöffel | Crushed dried oregano |
| 1/2 Teelöffel | Crushed dried thyme |
| 1 Dose | (28-oz) tomatoes; diced |
| 1 Dose | Water or vegetable stock (use tomato can) |
| 4 Tasse | Cooked lima beans |
| 1 Tasse | Spiral pasta |
| 4 | (up to) |
| 5 Tasse | Chopped spinach leaves and stems |
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I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following.
Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered. Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well.
Fatfree Digest V96 #36
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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