This minestrone recipe features everything you've ever wanted: flavor, excitement and quickness.
2 tablespoons extra-virgin olive oil
6 shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces
3 large garlic cloves, minced
1 leek, white and tender green parts only, halved lengthwise and sliced
6 cups vegetable stock
1 cup drained canned Italian tomatoes, coarsely chopped
Salt and freshly ground pepper
1 cup tubetti pasta (1/4 pound)
1/2 pound wax beans, cut into 1-inch pieces
1/2 pound baby zucchini, cut into 1/2-inch rounds
1 cup drained canned white beans
1/2 cup frozen baby peas, thawed
2 tablespoons chopped basil
How to Make It
Heat 1 tablespoon of the olive oil in a large casserole. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper and bring to a boil. Add the pasta and cook until barely softened, about 4 minutes. Add the wax beans, zucchini and white beans, cover partially and cook until tender. Stir in the peas and basil. Drizzle with the remaining 1 tablespoon of olive oil and serve.
One Serving 249 calories, 6.1 gm total fat, 0.8 gm saturated fat, 41 gm carb.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.