Minestrone

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Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Ingredients

2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

2 tablespoons dried oregano

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 medium carrots, peeled and cut into 1⁄2 -inch pieces

1 large zucchini, cut into 1⁄2 -inch pieces

2 cups fresh or canned whole, peeled Roma tomatoes

4 cups good-quality chicken stock

2 cups cooked white navy beans

3⁄4 cup cooked pasta, such as fusilli or macaroni

1 cup fresh spinach leaves, chopped

Coarse salt and freshly ground pepper, to taste

Parmesan cheese, optional

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In large, heavy saucepan, heat oil over medium-high heat. Add onion, garlic, oregano, thyme, rosemary and carrots; cook for 8 to 10 minutes. Add zucchini and cook 2 minutes. Add tomatoes and chicken stock; bring to boil. Stir to break up tomatoes; lower to simmer. Add beans and cook 15 minutes or until vegetables are soft. Stir in cooked pasta and cook for 5 minutes. Add spinach and season with salt and pepper. Ladle into bowls and serve with parmesan cheese, if desired. Serves 6 to 8.