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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a great vegetarian meal in itself. Add a panini or grilled cheese to the side for those two-handed eaters in your house. Small shaped pasta such as orzo or ditalini work best, but you can experiment with others. I find the flavors meld overnight and even tastes better as left-overs. Ingredients:
6 cups low sodium vegetable broth or 6 cups chicken broth |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
1 (28 ounce) can diced tomatoes |
2 tablespoons extra virgin olive oil |
2 onions, chopped fine |
4 garlic cloves, minced |
1/2 cup small shell pasta, dry or 1/2 cup orzo pasta or 1/2 cup ditalini, is suggested |
1 (16 ounce) bag frozen vegetables, italian blend is suggested |
1/4 cup minced fresh basil leaf |
salt and pepper, as needed |
Directions:
1. Bring broth, beans, and tomatoes to boil in large saucepan.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
3. Add onions and cook until softened, about 5 minutes.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
6. Stir in vegetables and basil and cook until heated through, about 5 minutes.
7. Season with salt and pepper.
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