Recipe Name Vegetarian Italian Bean Soup Submitted by Sage Recipe Description Tasted pretty good. Lots of flavour. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Vegetarian Italian Bean Soup Ingredients Amount Measure Ingredient 2 1/2 cups (1" cubes) pumpkin 2 large (7-1/4" to 8-1/2" long) Carrots 3 stalks large (11"-12" long) celery 4 cubes vegetable bouillon 12 cups (8 fl oz) water 3 cups white beans (500g) 16 ounces pasta shells, small 1/4 cup olive oil 2 tablespoons basil Steps Sequence Step 1 Start boiling water. Add boullion cubes. Chop all veggies into little bits. Chuck into boiling water. Add olive oil. Add pasta. Boil for 15 minutes. Add 2 cans of beans (including water). Then chop and add the pepper and eggplant. Add Basil and Pepper to taste Roasted eggplant and pepper Ingredients Amount Measure Ingredient 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped Steps Sequence Step 1 Put a little olive oil in a flat pan. Cut big strips of eggplant skin. Discard centre of eggplant. Cut big strips of red pepper. Roast on medium heat for about 10 minutes or until it smells nice. Remove from heat, chop it up, and huck it in the soup right before you''re about to serve it.