Minestrone

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Makes: 10 cups

This recipe is from Newsday. The red beans you made on Sunday get put to good use in this hearty and healthful minestrone that is far less labor intensive than most: It is made with a combination of frozen and fresh vegetables to keep your workload light.

• Ingredients:

Part of a week's meals can consist of minestrone soup, as served at Marge Perry's house in Teaneck, New York. (Bruce Gilbert/Newsday)

1 tablespoon olive oil

1 cup frozen chopped onion, thawed

4 ribs celery, chopped (about 2 cups)

3 cloves garlic, minced

½ teaspoon each dried basil and dried thyme

6 cups lower-sodium chicken or vegetable broth

1 (14½-ounce) can diced tomatoes

¼ cup ditalini pasta

1 (10-ounce) box frozen peas and carrots, thawed

2 cups cooked red beans

1 pound zucchini, cut into 1-inch pieces

Grated Parmesan, for garnish

• Instructions:

Heat oil in a large soup pot. Add the onion, celery, garlic, basil and thyme, and cook, stirring occasionally, until onion is soft and translucent, four to five minutes.

Add the broth and tomato and bring to a boil. Stir in the ditalini, reduce heat to simmer and add the peas and carrots and red beans; simmer 20 minutes. Add zucchini and cook 10 minutes longer. Serve with Parmesan.