This soup is a great main dish for chilly fall days. It is
loaded with vegetables and the addition of pasta gives
it its hearty appeal.
2 Tb. olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled, diced
2 celery stalks, diced
2 small zucchini, diced
6 oz. green beans, trimmed, halved
1 can plum tomatoes, 28 oz., with juices
10 basil leaves, torn into small pieces
1 qt. vegetable or chicken stock
salt, pepper, to taste
1/2 cup ditalini or elbow pasta
1 cup canned canellini beans, rinsed
- Heat the oil in a large saucepan heat the oil over
medium high heat. Add onions, garlic, carrots and
celery saute for 5 to 8 minutes, to soften the vegetables.
Season with salt and pepper.
- Add zucchini, green beans, tomatoes, basil and stock
and bring to a simmer over medium high heat. Season
again with salt and pepper. Simmer for 20 minutes.
- Stir in pasta and simmer for 10 minutes longer. Stir in
beans before serving.
- Taste and adjust seasoning.