Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 large | Potato, peeled and diced |
2 cups | Cabbage, shredded |
2 mediums | Zucchini, diced |
1 large | Carrot, peeled & diced |
1 medium | Onion, chopped |
1 \N | Fennel bulb, trimmed & diced |
6 cups | Canned chicken broth or more |
1 can | Cannellini (white kidney beans) (15 oz can) drained |
1 cup | Pasta shells |
1 cup | Peas, fresh or frozen |
Heat the oil in a large saucepan over med-high heat. Add potato, cabbage, zucchini, carrot and fennel; saute until vegetables begin to color, about 8 minutes. Add 6 cups (or more) chicken broth and bring to boil. reduce heat and simmer until vegetables are tender crisp, about 10 minutes. Add cannellini and pasta and simmer 5 minutes. Add peas and cook until pasta is tender, about 10 minutes. Season to taste with salt & pepper.
From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95