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30-Minute Minestrone

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  • Total Time:
  • Servings: 6

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  • 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


  1. 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.

Contributed By Photo © Mikkel Vang Published December 2003

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