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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From Star Magazine's Sunday Cook section. This looks really good! Ingredients:
2 carrots |
1/2 lb green beans |
2 zucchini |
8 whole ripe plum tomatoes or 1 (28 ounce) can whole tomatoes |
1 tablespoon olive oil |
1 onion, diced |
2 stalks celery, diced |
4 garlic cloves, diced |
1/2 cup parsley, minced |
3 tablespoons fresh basil, minced |
3 tablespoons fresh oregano, minced |
2 bay leaves |
12 cups water |
4 teaspoons salt |
1 teaspoon pepper |
3 cups cooked small white beans (or 2 cans (approximately 15 ounces each) |
8 ounces fusilli |
2 ounces grated parmesan cheese, for garnish |
Directions:
1. Peel carrots;.
2. cut into 1/2 pieces.
3. Trim stem ends from green beans.
4. Chop into 1/2 cubes.
5. Chop zucchini into 1/2 inch dice.
6. Peel core and seed fresh toatoes.
7. Chop into 1/2 cubes.
8. Heat oil in an 8 quart stockpot or Dutch oven over low heat.
9. Cook onion, celery, and garlic for 6 minutes.
10. Add carrots, tomatoes, parsley, basil, oregano, bay leaves, the water, salt, pepper, white beans and pasta.
11. Bring to a boil, reduce heat to medium and simmier for 20 minutes.
12. Add green beans;.
13. Cook for 5 minutes.
14. Add zucchini.
15. Cook for 3 minutes more.
16. Ladle into individual shallow soup plates and sprinkle with Parmesan cheese.
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