Saturday, December 11, 2010
1 leek (or onion)
2 carrots chopped
1 zucchini, thinly sliced
4 oz whole green beans halved
2 celery stalks, thinly sliced
3 tablespoons olive oil
1 can (14oz) tomatoes
6 cup of vegetable broth
Fresh basil if you have it
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
salt and fresh ground pepper
1 can of cannellini or kidney beans
1/3 cup of small pasta or maccaroni
Fresh Parmesan cheese, finely grated
garnish with parsley
In a large saucepan add oil and the vegetables, heating them until they sizzle. Cover, lower the heat and cook for 15 minutes. Don't let them burn though.
Add vegetable stock or water, tomatoes, herbs, and seasoning. Bring to a boil, replace the lid and simmer gently for about 30 minutes.
Add the beans and the pasta and simmer for another 10 minutes. Check the seasoning. Sprinkle with Parmesan and parsley and serve.