Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 medium-size yellow onion -- chopped
2 cloves garlic -- minced
2 medium-size carrots -- peeled, halved, and
lengthwise
sliced thin
1 medium-size all-purpose potato -- peeled, into
and cut
1/2 " cubes
1 medium yellow or green summer squash
(1/2 pound) -- cut into 1/2-inch
-- cubes
1 tablespoon dried basil -- crumbled
1 teaspoon dried oregano -- crumbled
2 large bay leaves
1 large can -- (28 ounces) crushed
-- low-sodium tomatoes
with juice
6 cups chicken or vegetable stock
1/4 pound green beans trimmed and cut -- into 1" pieces
4 ounces tiny shells or tubettini
1 can great northern white beans -- drained and
rinsed
grated parmesan cheese -- if desired
3 tablespoons minced parsley |
Preparation:
In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp--about 10 minutes. Remove the bay leaves.
Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley.
Yield: 8 serving |
