Minestrone Pasta Soup

Serves 6

Note: Feel free to experiment with other vegetables or pasta types, or add leftover chicken or fresh herbs to this recipe. It freezes well, too.

1 tablespoon olive oil

1 onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 zucchini, diced

15-ounce can cannellini beans, drained and rinsed

15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes

4 cups (32-ounce box) vegetable stock or chicken stock

3/4 cup small pasta such as mini farfalle, elbows or rotini

1 1/2 teaspoons Italian herbs or mixed dried basil, oregano, thyme

1 1/2 teaspoons salt

1. In a saucepan over medium heat, heat the oil. Add onions, carrots, celery and garlic; saute for 5 minutes or until vegetables soften.

2. Add the remaining ingredients to the pot and stir to combine. Turn heat to medium-low and simmer for 20-30 minutes, or until the pasta is cooked through and the vegetables are tender.

-- Catherine McCord, "Weelicious Lunches" (William Morrow, $27.50, 312 pages)





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