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QUICK MINESTRONE · Feb 7, 02:21 PM by Michele Roper

Cooking Pleasures February/March 2007

3 garlic cloves, minced
1 tablespoon olive oil
1 (14 oz.) can chicken or vegetable broth
2/3 cup small shell pasta
1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano
2 cups diced zucchini
1 (15oz.) can navy or great Northern beans, rinsed, drained
1/4 cup chopped fresh basil
1/2 cup Parmesan

Cook garlic in oil in large saucepan over medium heat 30 seconds or until fragrant. Add broth and pasta; bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes. Stir in tomatoes and zucchini; cover and simmer 8 to 10 minutes or until zucchini and pasta are tender.

Stire in beans and basil; cook 5 minutes or until heated through. Serve with cheese.

4 servings

Caesar Salad
crusty bread