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1 1/2 cups minced onion
1 1/2 cups minced carrot
1 1/2 cups minced celery
1/4 cup olive oil
1 (28 oz.) can crushed tomatoes, including liquid
6 cups chicken stock or water 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
salt and pepper
1/4 lb. green beans, trimmed and cut into 1-inch lengths
1/2 cup small pasta shapes, such as tubetti or shells
1/4 lb. dried cannellini beans,cooked according to package
2 garlic cloves, minced
1/3 cup minced fresh basil leaves or parsley
In a casserole over low heat, cook te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionally, until the beans are heated through. Stir in the 1/3 cup fresh herbs.
1 1/2 cups minced carrot
1 1/2 cups minced celery
1/4 cup olive oil
1 (28 oz.) can crushed tomatoes, including liquid
6 cups chicken stock or water 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
salt and pepper
1/4 lb. green beans, trimmed and cut into 1-inch lengths
1/2 cup small pasta shapes, such as tubetti or shells
1/4 lb. dried cannellini beans,cooked according to package
2 garlic cloves, minced
1/3 cup minced fresh basil leaves or parsley
In a casserole over low heat, cook te onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic, salt, and pepper, and simmer, stirring occasionally, until the beans are heated through. Stir in the 1/3 cup fresh herbs.