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2 | | teaspoons olive oil |
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1 | | medium yellow onion, finely diced |
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1 | | medium shallot, finely diced |
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3 | | cloves garlic, minced |
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3/4 | | teaspoon freshly ground pepper |
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3 | | tablespoons finely chopped fresh oregano |
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1 | | tablespoon finely chopped fresh marjoram |
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2 | | tablespoons finely chopped fresh thyme |
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1 | | tablespoon finely chopped fresh rosemary |
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1 | | stalk celery, cut into 1/4-inch pieces |
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2 | | medium carrots(about 5 ounces), peeled and cut into 1/2-inch pieces |
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1 | | eggplant(about 14 ounces), cut into 1/2-inch pieces |
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1 | | red bell pepper(about 7 ounces), cut into 1/2-inch pieces |
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1 | | zucchini(about 8 ounces), cut into 1/2-inch pieces |
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8 | | cups Homemade Chicken Stock , or low-sodium canned |
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2 | | fourteen-and-a-half-ounce cans whole peeled tomatoes |
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1 | | cup canned cranberry beans, drained and rinsed |
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6 | | ounces colored pastashells, cooked |
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| | Parmesan cheese, for garnish (optional) |
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| 1. In a stockpot over medium heat, heat olive oil. Add onion, shallot, garlic, pepper, oregano, marjoram, thyme, rosemary, celery, and carrots; sauté, stirring frequently, until onions are soft and translucent, about 8 minutes. |
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| 2. Add eggplant, red pepper, and zucchini; sauté until vegetables are softened, about 5 minutes more. Add chicken stock and canned tomatoes, and bring to a boil, stirring to break up the tomatoes. Reduce heat to low, and let simmer until vegetables are tender, about 12 minutes. Add beans and pasta; cook until heated through, about 2 minutes more. Serve immediately, sprinkled with Parmesan if desired. |
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| | Per serving: 278 calories, 3 g fat, 1 mg cholesterol, 47 g carbohydrate, 874 mg sodium, 13 g protein, 4 g fiber. |
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