[ THE ELECTRIC KITCHEN ]

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HECO Minestrone soup is flavored with vegetarian ham.

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Minestrone,
Won Bok Slaw

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These dishes were prepared by KITV's Dick Allgire and "Aunty" Ruby Choy on "The Electric Kitchen" Sunday, in a program titled "Healthy & Fast." The show airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Minestrone Soup

1 tablespoon olive oil
1/2 red onion, diced
1 stalk celery, chopped
2 cloves garlic, minced
1 large carrot, diced
2 slices vegetarian ham, diced
1-1/2 cups sliced cabbage
1-1/2 cups sliced Swiss chard leaves
1 small potato, cubed
3-1/2 cups vegetable broth
1 tomato, diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 bay leaf
1 (15-ounce) can white cannellini beans, drained
Salt and pepper, to taste

In a large saucepan, heat oil and sauté onion, celery, garlic, carrot and ham. Add cabbage, chard, potato, 3 cups of the broth, tomato, rosemary, thyme and bay leaf. Add more water if needed to cover vegetables. Bring to a boil; simmer 15 to 20 minutes.

Place about two-thirds of the beans in a food processor with the remaining 1/2 cup of broth and process until smooth. Add puréed beans and remaining whole beans to soup; simmer about 5 minutes. Remove bay leaf and season with salt and pepper. Serves 4.

Won Bok Slaw

1/2 medium head won bok, shredded
1 red bell pepper, diced
2 cups shredded carrots
8 ounces teriyaki-seasoned baked tofu, drained, liquid reserved for dressing

>> Dressing:
1/2 cup soy or vegetarian mayonnaise
2 tablespoons soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
Reserved tofu liquid

In a large bowl, combine won bok, bell pepper and carrots. Cube tofu and add to won bok.

To make dressing: Whisk ingredients together. Pour over salad; toss gently. Serves 4.

Nutritional information unavailable.

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