minnestroni
Ingredients

• 6 cups water
• 2 14-ounce cans of diced tomatoes (fire roasted if available)
• 1 8-ounce can of tomato sauce
• 1 cup chopped onion
• 3/4 cup chopped carrot (~1 very large)
• 3/4 cup chopped celery(~2-3 stalks)
• 1 tbsp beef bouillon (1 large cube)
• 1 tbsp dried Italian seasoning
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large cloves garlic, minced
• 1 15-ounce can cannellini (white kidney beans) or great northern beans
• 1 1/2 cups frozen lima beans
• 1 small zuchinni (courgette in the UK!), halved lengthwise then sliced
• 4 ounces dried pasta (I used shells)
• Grated parmesan cheese (optional)

Method

1. In a large stock pot heat 2 tbsp olive oil. Saute onion and celery just until barely tender (~2-3 minutes).
2. Add to the stock pot the water, undrained tomatoes, tomato sauce, carrot, beef bouillon, Italian seasoning, salt, pepper, and garlic. Bring to a boil; cover, then reduce heat to simmer for 10 minutes.
3. Add cannellini, lima beans, zuchinni, and dry pasta. Bring to a boil again and simmer for an additiional 15 minutes.
4. If desired, serve with grated parmesan cheese.