By Elisa Juarez
This recipe can easily be made meatless and still be very hearty. Just use vegetable broth in place of beef broth and leave out the meat.
1 lb. ground turkey, beef, or fresh chicken sausage (anything you like) 1/2 onion, chopped 2 stalks celery with leaves, chopped 1 clove garlic, minced 2 carrots, peeled and chopped 1 cup fresh (or frozen Italian) green beans, cut Fresh spinach or chard, chopped (5 oz.) 1 small can tomato sauce 4 cups (32 oz.) beef or chicken stock 1 zucchini, sliced in half moons or chopped 1 can red kidney beans or cannellini beans
Fresh herbs, if available: (otherwise dried) Italian parsley Oregano Basil
Multi-color shell pasta (2 cups cooked)
INSTRUCTIONS: Brown meat in stock pot. Add onion, celery, & garlic. Saute together for about 5 minutes, then add carrots, green beans, tomato sauce, & stock. Cook on medium heat for 10 - 15 minutes, then add greens and zucchini. Add herbs and seasonings, including salt and pepper, according to your taste and reduce heat to low. When vegetables are soft, add kidney/cannellini beans and cooked pasta. Add water if necessary so it is soupy. Let simmer for 10-15 minutes before serving. Serve with fresh grated Parmesan or Parmigiano Reggiano cheese and crusty bread.
