| 1 | Recipe by: jo anne merrill preparation time: 0:45 * break up enough spaghetti to have about ?cup of 2-inch pieces. |
| 2 | ** this recipe calls for the use of a food processor, but it is not absolutely necessary. |
| 3 | Fit slicing disk into work bowl. |
| 4 | Slice each vegetable separately. |
| 5 | Slice onion, carrots, celery, zucchini and tomatoes. |
| 6 | Heat olive oil in a large saucepan. |
| 7 | Using medium heat, saute onion until tender. |
| 8 | Add 4 cups water and sliced vegetables. |
| 9 | Bring to a simmer and cook until vegetables are crisp-tender, about 10-12 minutes. |
| 10 | Add salt, green beans which have been thawed, spaghetti and well-drained kidney beans. |
| 11 | Bring to a simmer and cook 10 minutes longer. |
| 12 | Prepare cheese mixture which follows, and stir into soup. |
| 13 | Red cheese sauce: cut parmesan into 1-inch cubes. |
| 14 | Fit the steel knife blade into a clean work bowl. |
| 15 | Process cheese until chopped into 1/8-inch pieces. |
| 16 | Measure ?cup cheese and set remaining cheese aside. |
| 17 | Still using the steel blade, combine garlic, salt, olive oil, tomato paste and ?cup chopped cheese in the bowl. |
| 18 | Process to a smooth paste. |
