Ingredients
2 tbsp. extra-virgin olive oil
6 shiitake mushrooms
3 large garlic cloves
1 leek
6 c. vegetable stock
1 c. drained canned Italian tomatoes
Salt and freshly ground pepper
1 c. tubetti pasta (1/4 pound)
1/2 lb. wax beans
1/2 lb. baby zucchini
1 c. drained canned white beans
1/2 c. frozen baby peas
2 tbsp. chopped basil
Preparation
Step 1Heat 1 tablespoon of the olive oil in a large casserole. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper and bring to a boil. Add the pasta and cook until barely softened, about 4 minutes. Add the wax beans, zucchini and white beans, cover partially and cook until tender. Stir in the peas and basil. Drizzle with the remaining 1 tablespoon of olive oil and serve.
