Ministrone Soup

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

1. 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.
2. 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.
3. Stir in pasta and simmer for 10 minutes longer. Stir in
   beans before serving.
4. Taste and adjust seasoning.

Serves 6.