Serves: 2

Ingredients

  • 1 carrot
  • 2 stalks of celery
  • 1 large onion
  • 1 zucchini green
  • 1 eggplant
  • 1 clove of garlic
  • 2 bay leaves (fresh/dried)
  • 1 teaspoon of dried oregano
  • 2 liters water
  • 1/2 bottle Barilla Basilico Sauce
  • 6 tablespoons of Carapelli Olive Oil
  • 1/2 can of Cannellini Beans
  • salt & pepper to taste

Method

  • Use a peeler to peel off the skin of the carrot and celery stalks.
  • Dice vegetables to preferred size. Pre-heat a pot.
  • Pour Carapelli Olive Oil into pre-heated pot.
  • Add garlic, bay leaves & vegetables. Sweat the vegetables over medium fire for about ten minutes stirring occasionally.
  • Add dried Oregano.
  • Add water & Barilla Basilico Sauce and bring to boil.
  • Once boil, turn the fire to low & simmer for 20 minutes.
  • Add Cannellini Beans. Add salt & pepper to taste.
  • Ready to serve.