Latest revision as of 01:31, 2 February 2011

Serves: 6

Active Time: 20 minutes

Total Time: 45 minutes

From: The Mediterrainian Vegan Kitchen by Donna Klein

Ingredients

3 tbsp. olive oil

1 medium onion, chopped

2 small carrots, chopped

2 ribs celery, chopped

4 cloves garlic, finely chopped

2 28 ounce whole plumb tomatoes, liquid reserved (try diced tomatoes)

4 cups vegetable broth

2 19 ounce cannellini or other white beans, rinced and drained

3/4 tsp. thyme

1/4 tsp. crushed red pepper flakes

1 bay leaf

salt an pepper to taste

1 cup uncooked elbows or other small pasta

1/4 cup chopped fresh basel, or parsely, optional

Directions

Step 1

In a medium stock pot, heat the oil over medium heat. Add an onion, cellery, carrots, and garlic. Cook stirring often until softened, about 5 minutes.

Step 2

Add tomotoes, and thier liquid, broth, beans and spices. Bring to a boil over high heat. Reduce heat and simmer uncovered for 15 minutes, stirring occationally, and breaking up tomatoes with a wooden spood (thwack).

Step 3

Add pasta and bring to a boil over high heat. Reduce heat to medium and simmer briskly (about 10 minutes) stirring occationally.

Step 4

Reduce heat to low, add basil or parsely if using. Stir until just wilted, serve hot.