The food lab better home cooking through science ( PDFDrive ) 225
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SERVES6TO8
2tablespoonsextra-virginoliveoil,plusmoreforserving
1mediumonion,finelydiced(about1cup)
2mediumcarrots,peeledandfinelydiced(about1cup)
2stalkscelery,finelydiced(about1cup)
4mediumclovesgarlic,mincedorgratedona
Microplane(about4teaspoons)
6cupshomemadeorlow-sodiumcannedchickenstock
1cupdicedcannedtomatoes,withtheirjuice
One15-ouncecanRoman(borlottiorcranberry)
cannelini,orgreatnorthernbeans,withtheirliquid
2bayleaves
1smallzucchini,cutintoẵ-inchcubesorẵ-inchhalfmoons(aboutắcup)
1smallsummersquash,cutintoẵ-inchcubesorẵ-inch
half-moons(aboutắcup)
1cupgreenbeanscutintoẵ-inchsegments
2cupsroughlychoppedcurlyspinachorkale
1cupsmallpasta,suchasshells,ditali,orelbows
ẵcupfrozenpeas
ẵcupcherrytomatoes,cutinhalf
Koshersaltandfreshlygroundblackpepper
ẳcupchoppedfreshbasil
1.Heattheoliveoilinalargesaucepanovermedium-high
heat until shimmering. Reduce the heat to medium, add
the onion, carrots, celery, and garlic, and cook, stirring,
untilsoftenedbutnotbrowned,about3minutes.Addthe
chickenstock,tomatoesandbeans,withtheirliquid,and
the bay leaves and bring to a boil over high heat, then
reducetoabaresimmer.Cookfor20minutes,addingthe
zucchini,squash,greenbeans,andspinachforthelast10
minutes, and the pasta for last 5 or 10 minutes
(dependingonthepackagedirections).
2.Seasonthesouptotastewithsaltandpepper.Discardthe
bayleaves,addthepeas,cherrytomatoes,andbasil,and
stir until the peas are thawed. Serve, drizzling each
servingwitholiveoil.
