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Super Quick Vegetarian Minestrone

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 20 min
  • 35 min
  • $$
Gatheredtable
adapted fromMichael Chiarello

Ingredients

  • 1 cup shell pasta
  • 1/3 cup extra virgin olive oil, divided
  • 6 garlic cloves
  • 2 small onions
  • 1 tablespoon fresh rosemary
  • 2 medium stalks of celery
  • 3 medium carrots
  • 3 medium zucchini
  • 1 large russet potato
  • 8 sprigs of fresh thyme
  • 1 (14 ounce) can of cannellini beans
  • 1 (14 ounce) canned diced tomatoes
  • 6 cups vegetable broth
  • salt and freshly ground black pepper, to taste

Directions

Prep: 1. Bring a pot of salted water to a boil and add pasta, cooking until al dente. Toss with a bit of oil to prevent sticking. 2. Chop garlic cloves in half, onions and rosemary. 3. Dice celery, carrots, zucchini, and potatoes. Make: 1. Heat a pan to medium and add 1/4 cup olive oil. Add garlic, onions, celery, carrots, zucchini, potatoes, rosemary and thyme. 2. Cook for about 5 minutes then add beans, tomatoes, and vegetable stock. Bring to a boil then let simmer for 10 minutes or until potatoes are tender. Skim any foam off the top. 3. Season generously with pepper and add salt to taste. Before serving add pasta.

Notes

If you want to take it up a notch serve with grated Parmesan and a drizzle of olive oil.

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