Thirty-Minute Minestrone
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Food & Wine
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1. 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
- 1/2 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
Nutrition Info
Per Serving
- Calories: 201 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 5 g
- Fat: 5 g
- Protein: 8 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 6 servings
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