Ingredients:
· 3 tablespoons olive oil
· 2 onions, chopped
· 2 carrots, chopped
· 1 can tomato paste
· 3 stalks celery, cut into 2 inch pieces
· 1 bunch Swiss Chard
· 2 potatoes, chopped
· 3 zucchini, chopped
· 1 butternut squash, peeled. De-seeded
· 4 cloves garlic, pressed and hand minced
· 1 teaspoon oregano
· 1 can (28 oz) crushed tomatoes
· 1.5 quarts broth (chicken or vegetable)
· 1 teaspoon salt
· 2 bay leaves
· Pinch of red pepper flakes
· 1 teaspoon ground black pepper
· 1 cup pasta
· 2 cans cannellini beans, drained and rinsed
Instructions:
· Heat olive oil on medium
· Add onion, carrot, celery and tomato paste
· Cook, stirring until onions are translucent
· Add remaining vegetables, garlic and oregano (but not chard leaves)
· Cook for 2 additional minutes
· Add canned tomatoes and broth
· Add salt, bay leaves, red pepper flakes and black pepper
· Bring to a boil
· Cover pot, leaving a 1 inch gap for steam to escape
· Reduce heat to simmer
· Cook for 15 minutes
· Add uncooked pasta, beans, and chard greens
· Simmer uncovered until the pasta is fully cooked (follow directions for cooking time)
· Remove from heat
· Remove bay leaves
· Season with salt and pepper
· Garnish with grated Parmigiano Reggiano
Hozzászólások