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| Minestrone in 30 |
| Quick, easy and vegetarian Ingredients 2 tablespoons extra virgin olive oil 6 shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces 3 large garlic cloves, minced 1 leek, white and tender green parts only, halved lengthwise and sliced 6 cups vegetable stock 1 cup drained canned Italian tomatoes, coarsely chopped coarse salt freshly ground black pepper 1 cup tubetti pasta [1/4 pound] 1/2 pound wax beans, cut into 1-inch pieces 1/2 pound baby zucchini, cut into 1/2-inch rounds 1 cup drained canned white beans 1/2 cup frozen baby peas, thawed 2 tablespoons chopped basil Method Heat 1 tablespoon of the olive oil in a large casserole. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper and bring to a boil. Add the pasta and cook until barely softened, about 4 minutes. Add the wax beans, zucchini and white beans, cover partially and cook until tender. Stir in the peas and basil. Drizzle with the remaining 1 tablespoon of olive oil and serve. |
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