Servings: 6 servings (2 cups each)
Prep 15 minutes /Cook 30 minutes/ Ready in 45 minutes
2 tablespoons olive oil
2 tablespoons butter
3 medium carrots, sliced
2 celery stalks, chopped
1 medium onion, chopped
1 yellow squash, quartered and sliced; about 2 cups
1 zucchini, quartered and sliced; about 2 cups
2 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 cans (14.5 ounces each) diced tomatoes with garlic, basil and oregano
1 can (10.5 ounces) beef consomme (not bouillon)
2 can (8 ounces each) tomato sauce with basil, garlic and oregano
1 can (15.5ounces) cannellini beans, rinsed and drained
1-1/2 cups cooked small shell pasta
1. In the American kitchen 4 quart saucepan, cook the carrots, celery and onion in butter and oil for 15 minutes.
2. Add the yellow squash, zucchini, and garlic. Sauté an additional 5 minutes. Add the tomatoes, consumme and tomato sauce. Cook until vegetables are tender.
3. Add the basil, oregano, beans and pasta; simmer until heated through.