30-Minute Minestrone

Name: 30-Minute Minestrone
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; Salt and freshly ground 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

13 ingredients

7 steps

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
Salt and freshly ground 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

Directions

1

Heat 1 tablespoon of the olive oil in a large casserole.
2

Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened.
3

Add the stock and tomatoes, season with salt and pepper and bring to a boil.
4

Add the pasta and cook until barely softened, about 4 minutes.
5

Add the wax beans, zucchini and white beans, cover partially and cook until tender.
6

Stir in the peas and basil.
7

Drizzle with the remaining 1 tablespoon of olive oil and serve.