Ingredients:
1 cup of mixed dried beans
1 medium yellow or sweet onion, chopped
2 cups chopped carrots
2 celery stalks, chopped
1 cup raw green beans, cleaned
1 clove of garlic, minced
2 cups chopped tomatoes
2 cups of vegetable stock
olive oil
1 cup of ditalini pasta or shell pasta
1 cup chopped zucchini
1 cup chopped fresh Swiss chard
2 tablespoons of tomato paste
fresh basil, oregano, and thyme, chopped
Cooking Instructions:
Saute the onions and carrots with oil in a large soup pot over medium heat for about five minutes. Add the garlic and continue to simmer for another minute. Season with a little salt and pepper. Add the stock and beans, and bring to a boil. Reduce heat to a simmer, and add the celery. Cook on low heat for about two hours.
Add the green beans, tomatoes, zucchini, fresh chard and herbs. Cook for about another 30 minutes.
Add pasta and tomato paste. Increase the heat slightly but do not boil – the pasta will take a little longer to cook, about thirty minutes. You may want to add a little water at this point. Serve when the pasta is cooked with a little fresh grated parmesan, and a fresh sprig of basil for garnish if you like.
