INGREDIENTS:
2 TBS olive oil
1 Large Onion, chopped
2 medium carrots, cut into 1/4 pieces
1 stalk celery, cut into 1/4 pieces
1 small bulb fennel, cut into 1/4 in pieces
Kosher salt and pepper
2 large gloves of garlic, finely chopped
6 sprigs of fresh thyme OR 1 TBS of thyme spice
1/2 cup dry white wine
1 28 ounce whole peeled tomatoes
1 liter of chicken or vegetable broth
4 ounce short pasta
15 ounce white beans (cannellini, navy, butter or combo) rinsed
Chopped parsly and grated Parmesan for serving
PREPARATION:
- Heat oil in large Dutch oven on medium. Add carrots and cook, stirring occasionally. Add onions, celery, fenneel 1/4 tsp salt and pepper and cook, covered, stirring occasionally until vegetables are beginning to soften – 6-8 minutes or more. Stir in garlic and thyme and cook 2 minutes. Add wine and simmer until nearly evaporated. 1-2 minutes.
- Add tomatoes and their juices, crushing into small pieces as you add to pot. Add vegetable or chicken broth — add water if need more liquid and pasta and bring to a boil, stirring often until barley tender; 4- 10 minutes. Stir in beans and cook until heated through about 2 mins. Serve and sprinkle with parsley and Parmesan; optional.
ENJOY: Serves about 6-8. About 460 calories. 6.5 g fat. 20 g of protein. 820 mg sodium. 81 g carbs. 18 g fiber. FROM: Good Housekeeping; Quick and Easy 28 Day Mediterranean Diet.