Ingredients
2tbspextra virgin olive oil
6shiitake mushrooms,stemmed and caps cut into ½-inch pieces
3cloveslarge garlic,minced
1leek,white and tender green parts, halved lengthwise
6cupsvegetable stock
1cupItalian tomatoes,canned, drained, coarsely chopped
salt and freshly ground pepper
1cuptubetti pasta,(¼ lb)
½lbwax beans,cut into 1-inch pieces
½lbbaby zucchini,cut into ½-inch rounds
1cupwhite beans,canned, drained
½cupfrozen baby peas,thawed
2tbspbasil,chopped
Preparation
Heat 1 tablespoon of 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 for about 4 minutes until barely softened. Add the wax beans, zucchini, and white beans, cover partially and cook until tender. Stir in the peas and basil.
Drizzle with the remaining olive oil and serve. Enjoy!
