Ingredients:
1 ounce olive oil
1/2 cup diced onions
1 teaspoon chopped garlic
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup diced zucchini
1/2 cup green beans, trimmed and cut 1-inch long
2 teaspoons basil
1/2 teaspoon oregano
1 bay leaves
1 (14 ounce) cans crushed tomatoes with juice
3 cups vegetable stock
4 ounces small shell pasta
1 (14 ounce) cans great northern beans
salt & pepper
Directions:
Heat oil in a stock pot and saute the garlic and onion until transparent.
Add the carrots, potatoes, zucchini and herbs and saute for 5 minutes, stirring occasionally.
Add the tomatoes and stock.
Bring to a boil then reduce to a simmer.
Simmer for 20 minutes uncovered.
Add the green beans, cover and simmer another 5 minutes.
Uncover and remove the bay leaf.
Add the pasta and cook until tender.
Add water or more stock if necessary.
Add the Great Northern Beans and simmer another 5 minutes.
Season to taste with salt and pepper.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.