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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a quick minestrone, using fresh veggies, canned tomatoes and beans. Ingredients:
2 tablespoons olive oil |
2 cloves garlic, minced |
1 small onion, chopped |
2 cups zucchini, diced |
2 stalks celery, chopped |
1 large carrot, grated |
32 ounces vegetable broth (2 cans, if you buy it) |
14 1/2 ounces stewed tomatoes (1 can) |
1/2 cup elbow macaroni, uncooked |
1 pound canned cannellini beans, well-rinsed and drained |
1 cup frozen peas, thawed |
1/2 cup grated parmesan cheese |
salt |
pepper |
* you can substitute baby flageolet beans or any other you prefer |
Directions:
1. Saute the garlic and onion in oil until light golden.
2. Add celery and zucchini and saute for 2 more minutes.
3. Add all the other ingredients except the cheese. Simmer for 10 minutes, or until the pasta is cooked.
4. Stir in the cheese, salt and pepper to taste.
5. Serve hot.
6. Per serving: 206 Calories
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