PREP TIME- 15 mins
COOK TIME- 30 mins
SERVINGS- 4 servings
CALORIES- 337 kcal
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion (about 1/2 onion)
- 1/2 cup sliced leek, white and light green parts only (see How to Clean Leeks), about 1/2 leek
- 1/2 cup diced celery (about 1 celery rib)
- 1/4 cup diced red bell pepper (about 1/4 bell pepper)
- 3 cloves garlic, minced (about 1 tablespoon)
- 6 cups chicken stock (use good-quality vegetable stock for vegetarian option)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon kosher salt (add more salt if using unsalted stock)
- 2 cups large diced zucchini (or other summer squash such as crookneck or pattypan)
- 1 cup fresh green beans, trimmed and cut into 1-inch lengths
- 2 Roma tomatoes, diced
- 1/2 cup cooked small white beans
- 1/2 cup dry ditalini, or any small pasta (omit for gluten-free option)
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish, optional
- Sauté the onions, leeks, celery, bell pepper, and garlic: Heat 1 tablespoon of olive oil in a large, thick-bottomed pot on medium-high. Add the diced onion, leeks, celery, and bell pepper.
- Add the stock, seasonings, beans, pasta, and remaining vegetables: Add the chicken stock, bay leaf, thyme, and salt to the pot. Increase heat to bring to a simmer, then add the zucchini, green beans, tomatoes, white beans, and pasta. Heat to a simmer again and lower the heat to maintain a steady simmer. Cook for 10 minutes until the vegetables and the pasta are cooked through. Remove the bay leaf.
- Garnish with basil and Parmesan: Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.
1 cup: 337calories,9g fat (2g saturated fat), 966mg sodium, 49g carbohydrate (12g sugars, 6g fiber), 17g protein, 102mg calcium, 4 mg iron, 1108mg potassium.