Name: 30-Minute Minestrone
Total time: 30 min
Yield: 6
Ingredients: 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 lengthwi); 6 cups vegetable stock; 1 cup drained canned Italian tomatoes (coarsely chopped); Salt and freshly ground pepper; 1 cup tubetti pasta (/4 pound); ½ pound wax beans (cut into 1-inch pieces); ½ pound baby zucchini (cut into 1/2-inch rounds); 1 cup drained canned white beans; ½ cup frozen baby peas (thawed); 2 tablespoons chopped basil

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.

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30-Minute Minestrone

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