Here is a recipe I had been dying to try for weeks. It turned out so good!! I will post the recipe in its original form, but I made several changes/substitutions and will note those. Hope you enjoy it!
Another note-I made the soup ahead of time and it sat for a while before we ate it. The noodles REALLY soaked up alot of the liquid in the meantime. I had to add an entire box of chicken broth to make it soupy again (double batch, remember). I will definitely use half the noodles called for next time. Also, I did not care for the flavor the parmesan gave after sprinkled on top, so I will forego that myself next time.
-Any brand of ingredients will do.
-I doubled the recipe, it made a TON of soup.
-I added two garlic cloves, minced (one for single batch).
-I used slightly less onion.
-The store I went to didn't have italian style stewed tomatoes, so I used regular stewed and added some ground italian seasoning. I also used diced tomatoes w/basil, garlic and oregano. (So for double recipe I used two cans regular stewed and 2 cans diced w/ basil, garlic and oregano.)
-I used half veg. broth and half chicken broth.
-Store didn't have canellini beans, so I used Great Northern.
-Didn't have my basil EVOO, so used regular and it tasted fine. I also didn't use the parmesan on my serving.
6 ounces COLAVITA Fusilli Pasta
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 cup green beans, cut into 1 inch pieces
1 cup chopped onion
1 red bell pepper, diced
2 (14.5 - ounce) cans Italian style stewed tomatoes, chopped or lightly
2 cups vegetable broth
1 cup water
2 medium zucchini, sliced in half lengthwise and cut into 1/4 inch pieces
4 cups coarsely chopped fresh spinach
6 fresh basil leaves, chopped or torn
1 (16 - ounce) can cannellini beans, drained and rinsed
Salt and freshly ground pepper
Pinch red pepper flakes, optional
2 tablespoons COLAVITA Basilolio, or more to taste
2 tablespoons freshly grated Parmesan cheese, or to taste
1. In a large pot of
salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a large pot, heat the oil over low heat, add the green beans,
onion and bell pepper, sprinkle with salt; cover and allow them to sweat for 10 minutes, do not brown.
Add the stewed tomatoes, vegetable broth and water;
bring to a boil, reduce heat and simmer 10 minutes.
Add the zucchini, spinach and basil; simmer another 10 minutes.
Add the cannellini beans, pasta and red pepper flakes (if using) along with some additional broth or water if the soup seems too thick; simmer 5 minutes more. Taste and adjust seasoning.
Ladle into warmed bowls, drizzle with Basilolio and a good sprinkle of
Parmesan cheese. Pass additional cheese if desired.