Preparation:
In 5 or 6 quart kettle or dutch oven, saute garlic and onion in olive oil
until
limp and transparent (or
saute in water to lessen the fat content). Add celery, carrots and green
pepper. Toss to coat. Stir
in rosemary, bay leaf and parsley. Add broth and beans. Bring to a boil. Reduce
heat. Simmer,
uncovered, for 10 minutes. Discard bay leaf. Can be made up to this point and
refrigerated or
frozen. About 15 minutes before serving, heat and add shells, spinach and
zucchini, salt and pepper to
taste. Cook until pasta is tender. Serve with grated Parmesan cheese. |
