Vegetable Soup Casserole(Microwave)

• 4 Tbsp. olive oil
• 2 Tbsp. finely minced garlic
• 2 c. chopped yellow onions
• 1 c. cleaned, chopped leeks
• 1 c. chopped carrots
• 1 c. chopped celery
• 2 c. chopped red bell pepper
• 2 small zucchini, cut in 1/4-inch slices
• 2 c. thinly slivered green cabbage
• 6 c. defatted chicken broth
• 1/2 c. dry white wine
• 1/4 c. fresh grated Parmesan cheese (optional)
• 1 c. cooked, chopped spinach
• 1 can dark kidney beans
• 1 c. chopped tomatoes
• 1/4 c. chopped parsley
• 1 Tbsp. dried oregano leaves
• 1 tsp. dried basil leaves
• salt and pepper to taste
• 1 c. raw peanuts
• 1 c. granulated sugar
• 1/2 c. light corn syrup
• dash of salt
• 1 Tbsp. margarine
• 1 tsp. baking soda
• 1 tsp. vanilla

1. In 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt.
2. Place in Radarange oven; cook 7 minutes.
3. Stir well after 4 minutes.
4. Add margarine and blend well.
5. Return to Radarange oven and cook 2 minutes or until peanuts are golden brown.
6. Add baking soda and vanilla.
7. Gently stir until light and foamy.
8. Pour mixture onto greased cookie sheet and let cool.
9. When cool, break into pieces and store in airtight container.

olive oil, garlic, yellow onions, leeks, carrots, celery, red bell pepper, zucchini, cabbage, chicken broth, white wine, parmesan cheese, spinach, kidney beans, tomatoes, parsley, oregano, basil, salt, peanuts, sugar, light corn syrup, salt, margarine, baking soda, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213396 (may not work)