Kid-friendly! Griffin gobbles this right up because the veggies are hidden!! Feel free to experiment with other vegetables or pasta types, or add leftover chicken or fresh herbs to this recipe. It freezes well, too.
1 tablespoon olive oil
1 onion (yellow or white), diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
(I threw all of the above ingredients in a food processor for minimal prep work!)
1 zucchini, diced (Mine was large so I only used half.)
15-ounce can cannellini beans, drained and rinsed
15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
4 cups (32-ounce box) vegetable stock or chicken stock (Start with 4 cups, but maybe buy an extra cup just in case. I had a cup of chicken broth laying around and ended up adding that at the very end because it wasn't soupy enough for me.)
3/4 cup small pasta such as mini farfalle, elbows, or rotini
1 1/2 teaspoons Italian herbs or mixed dried basil, oregano, thyme
1 1/2 teaspoons salt
1. In a saucepan or Dutch oven over medium heat, heat the oil. Add onions, carrots, celery, and garlic; saute for 5 minutes or until vegetables soften.
2. Add the remaining ingredients to the pot and stir to combine. Turn heat to medium-low and simmer for 20-30 minutes, or until the pasta is cooked through and the vegetables are tender.
*Catherine McCord's Cookbook, Weelicious Lunches