1 cup thinly sliced carrot
1 cup thinly sliced celery
1 cup chopped onion
1 clove garlic, crushed
2 Tbsp butter or margarine
9 medium tomatoes, peeled and chopped. (I usually buy the whole peeled tomotes in the can.)
2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp pepper
2 (14.5 ounce) cans ready-to-serve beef broth
1 (16 ounce) can navy beans, undrained
1 (15 ounce) can kidney beans, undrained
1 large zucchini, cut in half lengthwise and sliced
1 cup elbow macaroni or other small pasta, uncooked
1/4 cup chopped fresh parsley
Freshly grated Parmesan cheese
Cook first 4 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until crisp-tender. Add tomato, salt, oregano, basil, and pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Stir in beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until pasta is tender. Serve with Parmesan cheese. Yield: 3-1/2 quarts.
To serve leftovers, add more beef broth when warming up. Enjoy!
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