This recipe is easily modified, use fresh vegetables and herbs that are in season. *Dry herbs are great when fresh is not available.
Ingredients
1 cup
Green/yellow string beans, raw
3 tomato
Roma tomatoes
(diced)
2 clove(s)
Garlic
(minced)
1 cup
Potato
(cubed)
1 cup chopped
Zucchini
1 cup
White beans, raw
(any type of bean)
1 tbsp
Basil, fresh
(chopped)
1 sprig
Rosemary, fresh
2 tbsp chopped
Yellow onion
2 medium stalk(s)
Celery
(chopped)
1 cup chopped
Carrots
1 tbsp
Parsley, fresh
(minced)
2 tbsp
Extra virgin olive oil
1 pinch
Sea salt, fine
(to taste)
1 dash
Black pepper
(to taste)
Instructions
In a large pot (enamelled cast iron is my favourite), heat up the EVOO over medium heat.
Add the sprig of rosemary, garlic and onion until soft
Add celery, carrots and parsley, saute until soft, approximately 5 minutes.
Add 8-10 cups of water to your pot and bring to a boil.
Reduce heat to medium low, add potatoes, beans, zucchini and tomatoes and allow to simmer for approximately 30 minutes. This allows the flavours to combine.
