30-Minute Minestrone

Ingredients

• 0.5 cup baby peas frozen thawed
• 0.5 pound baby zucchini cut into 1/2-inch rounds
• 2 tablespoons basil chopped
• 1 cup beans white canned drained
• 3 large garlic cloves minced
• 1 cup tomatoes italian canned drained coarsely chopped
• 1  leek white green halved lengthwise sliced
• 2 tablespoons olive oil extra-virgin
• 6 servings salt and pepper freshly ground
• 6  mushroom caps stemmed cut into 1/2-inch pieces
• 0.3 pound tubetti pasta 
• 6 cups vegetable stock 
• 0.5 pound turtle beans cut into 1-inch pieces

Equipment

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. Stir in the peas and basil.
6. Drizzle with the remaining 1 tablespoon of olive oil and serve.
7. Notes: One Serving 249 calories, 1 gm total fat, 8 gm saturated fat, 41 gm carb.