2 tablespoons extra-virgin olive oil
6 shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces
3 large garlic cloves, minced
1 leek, white and tender green parts only, halved lengthwise and sliced
6 cups vegetable stock
1 cup drained canned Italian tomatoes, coarsely chopped
Salt and freshly ground pepper
1 cup tubetti (or ditalini or mini penne) pasta (1/4 pound)
1/2 pound wax beans, cut into 1-inch pieces
1/2 pound baby zucchini, cut into 1/2-inch rounds
1 cup drained canned white beans
1/2 cup frozen baby peas, thawed
2 tablespoons chopped basil

Heat 1 tablespoon of the olive oil in a large casserole. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper and bring to a boil. Add the pasta and cook until barely softened, about 4 minutes. Add the wax beans, zucchini and white beans, cover partially and cook until tender. Stir in the peas and basil. Drizzle with the remaining 1 tablespoon of olive oil and serve.

Makes 6 servings.

Cooking with Basil>

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