Saturday, June 18, 2016
Fresh, fast and healthy, perfect for a rainy summer day, like today in the Pacific Northwest.
Lots of fresh veggies make this one different from the heavy traditional kinds.
Easy to adjust for the veggies you have on hand, but I do like to focus on the green veggies. This would also be good with fresh green beans, or peas.
Makes about 6 cups
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1 can of diced tomatoes, drained
1 can of white beans, drained
3 Tbsp Small Pasta, like ditalini
4 cups chicken, or vegetable stock
1 medium zucchini, chopped
1 medium Summer Squash
2 cups fresh spinach, or kale
2 Tbsp fresh parsley, chopped
1 tsp Fresh oregano, chopped
1 tsp Fresh thyme, chopped
1 tsp Fresh basil, chopped
Salt & Pepper to taste
Fresh Parmesan, if desired
In a medium size stock pot, add a little olive oil and saute the onions, celery and bell pepper over medium high heat until starting to soften. Add the chicken stock, drained tomatoes and the beans. Bring to a boil and add the noodles. Cook for about 5 minutes. Add the zucchini, summer squash, spinach and the parsley. Cook until just heated through and starting to soften the veggies. Serve at once with a little fresh parmesan cheese, if desired