1/2 cup organic celery chopped
1/2 cup or more organic carrots cut in coins
1/2 cup fresh cooked white beans or organic canned (rinse)
8 cups organic vegetable stock (low salt)
1/2 cup fresh green beans cut and trimmed
1/2 cup zucchini. cup up small
1/2 cup rotelli pasta
1 tablespoon fresh thyme
1 cup chopped organic tomatoes Muir Glen canned or fresh
1/2 pound trimmed chopped swiss chard or fresh chopped kale
Fresh basil to taste
3 cloves fresh garlic smashed and chopped
1 teaspoon very good aged balsamic vinegar
Parmesan Reggiano cheese
Fresh Italian parsley
Directions
Saute the mirapoix (onions, celery, carrots and the fresh thyme chopped) in a tablespoon or 2 of extra virgin olive oil. Add the garlic being careful not to burn it. Cook about 3 minutes till onions are transparent.
Add cubed butternut squash, tomatoes, broth to pan and simmer about 10 minutes till squash is tender.
Add the green beans cut up small. Let simmer till tender another 5-8 minutes. Then add zucchini also cut in small pieces along with the swiss chard and balsamic vinegar. Cook about five more minutes till all veggies are tender but not overcooked.
Add cooked pasta and beans, cook untill warmed through.
LauriLee has been passionate about food her whole life. She spent many years in the travel business and always enjoyed dining out at many ethnic restaurants here and abroad. She is a self motivated foodie who has been cooking for over 30 years. Her recipes are based on fruits, vegetables, herbs, vinegars, various healthy oils, citrus , seafood and organic chicken and turkey. LauriLee also cooks for her daughter who is a Vegan, so we can look forward to some healthy vegan/vegetarian dishes from her kitchen. To learn more about LauriLee’s cooking classes and personal chef service, visit her website at LauriLeesHealthyCooking.net and Like her page on Facebook for great recipes and cooking tips.
