There are many variations on this combination of vegetables, beans and pasta. Use what you have or what you like. Don’t be afraid to change it or make it up as you go along. It’s simple and nearly impossible to mess it up.
A steaming pot of soup and a loaf of pumpernickel bread for dinner is a warm and comforting way to welcome our wonderfully cooler weather.
- Celery, 4 or 5 ribs
- Garlic, 3 or 4 cloves
- Zucchini, 2 or 3
- Yellow Sqash, 2 or 3
- Red Bell Pepper
- Green Beans, a good handful or two
- Spinach, another handful or two
- Cannelini and/or Chickpeas, 2 cans total
- Diced Tomatoes, one large can
- Tomato Paste, a tablespoon or two
- Olive Oil
- Crushed Red Pepper
- Chicken or Vegetable Broth
Slice the zucchini and squash into thick rounds. Slice the onion into thin rings. Crush and peel the garlic. Chop the celery. Trim the green beans.
Drain and rinse the beans.
Heat a bit of olive oil over medium to medium-high heat in a large, heavy pot. Saute the onion until it just begins to brown.
Add the garlic, red bell pepper and celery. Cook for a few more minutes, stirring a bit. Stir in the tomato paste.
Add the zucchini, squash, rosemary and crushed red pepper.
And the tomatoes, with the juice.
Add enough broth to cover and bring to a simmer. Cook over low heat for 20 minutes or so then increase the heat and bring to a more rapid boil.
Add about 8 ounces of pasta. I used small shells.
Throw in the spinach. Simmer until the pasta is tender. Remove from heat and let it sit and cool for a few minutes before serving.
Dish it up and finish with freshly-grated Parmesan or Asiago.