SOUP MILANO

(FROM THE TINY KITCHEN OF PHYLLIS FRANK)

IN CROCKPOT-ON HIGH:

THREE BONED SHORT RIBS, CUBED, ABOUT 1 LB.

TWO LARGE CLOVES GARLIC PRESSED

GREEN, YELLOW AND RED PEPPERS, CUT UP

SMALL-ABOUT 1/4 CUP EACH

THREE THIN SLICES OF AN ANAHEIM PEPPER,CHOPPED

1/2 C. CHOPPED ONION

1/4 C. ITALIAN PARSLEY-CHOPPED

3/4 C. SOUP MIX ( BEANS, PEAS, BARLEY ETC.)

2 C. STRONG BEEF BOUILLON

2 C. WATER

GROUND PEPPER

 

 

COVER AND COOK 4 HOURS.

KEEP ON HIGH SETTING, ADD TWO HEAPED TBS.3-NUT PESTO* AND MIX THOROUGHLY

ADD 1/4 C. DRY RED WINE. COOK 1 MINUTE.

FINELY CHOP AND ADD 3 ROMA TOMATOES

COOK FOR 1 MINUTE. TURN OFF HEAT.

TASTE CHECK FOR SALT

ADD 1/4 C. CRUMBLED FETA CHEESE

SERVE WITH CRISPY LOAF OF BREAD, GREEN SALAD, WHAT A MEAL!

*TO MAKE HOME MADE 3-NUT PESTO:

YOU MAKE A PASTE OF BASIL LEAVES, PINE NUTS, CASHEWS AND ALMONDS, GARLIC, A LITTLE OLIVE OIL AND A GOB OF PARM CHEESE.

MMMM!