October-November 1995 · Vol.2 No.5

Tomato Bean Soup

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tbs olive oil

• 7 or 8 small tomatoes, peeled and chopped

• 3 cups water

• pinch chopped basil

• pinch chopped thyme

• 1 tbs Worcestershire sauce

• 1/2 cup pasta

• 1 can red kidney beans

• 1 small zucchini, sliced

Saute onion and garlic in oil until tender. Stir in tomatoes. Add water, basil, thyme and worchestershire. Bring to a boil and add the pasta. Reduce heat and simmer 10-12 minutes. Stir in beans and zucchini. Cook until tender. Serves 5.

Stuffed Onions

• 4 medium onions

• 2 slices stale bread

• pinch chopped sage

• pinch chopped savory

• pinch chopped thyme

• 1/4 tsp paprika

• 1/2 tsp salt

• 3 tbsp butter

Remove ends of onions and peel. Place in saucepan. Cover with boiling water and boil rapidly for 15 minutes. Drain and cool. Break up bread. Cut onions in half crosswise. Remove centers leaving 3 layers. Chop centers. Combine crumbs and onion centers with remaining ingredients. Spoon into onion shells. Place in a shallow greased pan. Cover and bake at 350 for 35 to 40 minutes. Serves 4.