-
2 tbsp. extra virgin olive oil
-
3 sm. leeks, sliced-white parts only (if unavailable, use an extra onion)
-
1 onion, minced
-
2 lg. carrots, quartered lengthwise and sliced
-
8 c. chicken stock
-
1/2 teaspoon crushed fennel seeds
-
1 bay leaf
-
2 clove garlic, chopped
-
2 stalks celery, sliced
-
1 1/2 c. tomato puree
|
-
1/4 teaspoon saffron threads
-
1 c. green beans, cut in 1 inch pcs
-
1/2 c. rotini
-
1/2 c. tortellini
-
1/2 c. radiatore or possibly other sm. pasta
-
1/2 c. cooked or possibly canned romano or possibly navy beans
-
1 sm. zucchini, halved lengthwise and sliced
-
2 ounce. oyster or possibly chanterelle mushroom, sliced (optional)
-
Salt and pepper
-
Freshly grated Parmesan cheese
|