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Ingredients
- 2 tbsp olive oil
- 1 diced onion
- 1 leek - white part only - diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic - minced
- 1/2 tsp crushed red pepper flakes
- 1/4 cup white wine
- 2 tbsp tomatoe paste
- 1 - 28 oz can crushed tomatoes
- 3 sprigs oregano or 1/4 tsp dried
- 2 bay leaves
- 6 cups chicken broth
- 2 large potatoes, peeled
- 1 1/2 cups cooked cannellini beans (white kidney beans)
- 1 1/2 cups kidney beans
- 1 cup dry small shell pasta
- 1/3 cup peas
- 1 small zucchini diced
- salt and pepper
- Grated parmesan cheese
Preparation
Step 1
Heat oil. Add onion, leek, carrots, celery, garlic and red pepper flakes. Stirring until tender - about 10 minutes. Add wine and simmer till liquid is reduced by 1/2 - about 1 minute. Stir in paste and cook 3 minutes.
Add tomatoes, herbs, broth, beans and potatoes and bring to boil. Reduce heat and simmer till potatoes are cooked - about 15 minutes. Add pasta, peas, zucchini and cook about 5 - 10 minutes. Remove oregano stems and bay leaves.
Serve in warm bowls with fresh salt and pepper. Top with Parmesan grated cheese.