‘Tis the season for soups and chilis! I’ve been experimenting with a bunch of new recipes this winter, and this one turned out great. Lots of hearty “stuff” in here to make a big bowl a satisfying meal for lunch or light weeknight dinner. And, it’s super healthy. The red pepper flakes give this a bit of a kick, so be sure to sprinkle those in to your taste.
2 tablespoons olive oil
1/2 onion minced
2 cloves garlic minced
2 celery stalks, plus celery leaves, chopped
1 large carrot diced
1 cup each, diced yellow squash/diced zucchini
1 teaspoon dried basil
1 teaspoon marjoram
dried red pepper flakes to taste
1 10-oz package frozen mixed vegetables (peas, carrots, green beans)
4 cups chicken broth
1 can diced tomatoes
2 oz whole-wheat linguini broken into small pieces
1 can cannellini beans, rinsed and drained
(1) Saute onion, garlic, celery, carrot in the olive oil over medium heat for 3-5 minutes; then, add zucchini and squash and cook until slightly softened.
(2) Add basil and marjoram plus the frozen mixed vegetables and cook until thawed, about 3 minutes. Then add broth and bring to simmer.
(3) After 20 minutes, toss in linguine and beans and cook until al dente.