Ingredients
2 carrots
1 lb potatoes
1/2 cup fresh and frozen peas
1.5 cups green beans
1 cup zucchini
2 tbs olive oil
1 garlic clove crushed
1 large onion - finely chopped
12 cups veggie stock
bouquet of: 2 parsley sprigs, 1 bay leaf & 1 stock celery
3/4 cup small pasta
1 large tomato peeled, seeded and diced
shaved parm cheese
pesto sauce
Preparation
cut carrots in half and then dice
cut potatoes in quarters then slice. Leave in bowl of water to keep from browning.
Trip beans and cut in 1 inch pieces.
Cut Zucchini in half then slice
Heat oil in lg. casserole pan.
add garlic and cook 2 minutes-stirring
add onion and cook 2 minutes
add carrots and potatoes - stir 30 seconds
Pour veggie stock in and boil.
partially cover and simmer for 8 minutes.
Stir in peas, beans, zucchini, bouquet, and pasta
Season and cook for 4 minutes.
Bowl and add pesto and parm…Serve.
