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1 tbsp. extra-virgin olive oil
1 small onion, chopped (1/2 cup) 1/4 cup diced carrot 1/4cup thinly sliced celery 3 garlic cloves, minced 1 14 oz. can diced tomatoes with juice, I like the Italian flavored ones 3 1/2 cups stock 1/8 cup dry red wine or sub with grape juice for non-alcoholic 1 bay leaf 1/2 tsp. each: dried oregano and dried basil 1/4 tsp. each: salt and black pepper pinch sugar 1/2 cup uncooked small pasta, like shells or elbow 1/2 cup green beans, tailed & cut into half-inch pieces (abt 2 oz) 1/4 cup zucchini, quartered lengthwise & cut into medium chunks 1/4 cup small cauliflower pieces 1/2 cup each: canned chickpeas, rinsed, drained 4 tsps. prepared basil pesto (optional) grated parmesan for garnish Heat oil in a large saucepan over medium heat.
Add onions, carrot, celery and garlic. Saute, stirring often, for about 5 minutes, until onions are softened. Increase heat to medium-high and add tomatoes, stock, wine, bay leaf, dried herbs, salt, pepper and sugar and bring to a boil. Reduce heat and simmer for 30 minutes. Add pasta, green beans, zucchini and cauliflower to saucepan. Cover and simmer for 15 minutes. Stir in canned beans and continue to simmer, covered, for an additional 30 minutes, until pasta is cooked and vegetables are soft. Remove soup from heat, discard bay leaf and stir in pesto, if using. Garnish with parmesan and serve. Best made earlier so flavors blend. Serves 4. |