MINESTRONE PASTA SOUP
Serves 6
Note: Feel free to experiment with other vegetables or pasta types, or add leftover chicken or fresh herbs to this recipe. It freezes well, too.
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1 zucchini, diced
15-ounce can cannellini beans, drained and rinsed
15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
4 cups (32-ounce box) vegetable stock or chicken stock
3/4 cup small pasta such as mini farfalle, elbows or rotini
1 1/2 teaspoons Italian herbs or mixed dried basil, oregano, thyme
1 1/2 teaspoons salt
1. In a saucepan over medium heat, heat the oil. Add onions, carrots, celery and garlic; saute for 5 minutes or until vegetables soften.
2. Add the remaining ingredients to the pot and stir to combine. Turn heat to medium-low and simmer for 20-30 minutes, or until the pasta is cooked through and the vegetables are tender.
(Recipe from Catherine McCord, “Weelicious Lunches,” William Morrow, $27.50)
