Quick Minestrone

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By Domenica Marchetti

Wednesday, February 20, 2008; 12:00 AM

3 to 4 main-course servings

Heat 3 tablespoons extra-virgin olive oil in the pot. Add 2 crushed cloves garlic and 1 small, thinly sliced onion; cook for 3 to 4 minutes, until the onion starts to soften. Add 1 medium peeled and diced red potato, 1 medium diced zucchini or yellow summer squash and 1 trimmed and diced red bell pepper. Season with freshly ground black pepper. Cook, stirring from time to time to prevent the vegetables from sticking to the bottom of the pot, for about 10 minutes, until just tender. Pour in 4 cups vegetable broth or chicken broth and bring to a boil; stir in 1 cup small pasta, such as pastina, shells or ditalini . Cook until the pasta is done (cooking time will depend on the shape and brand of pasta). Remove the soup from the heat and stir in 1 cup freshly grated Pecorino Romano or Parmesan cheese and 1/4 cup chopped fresh basil .

GARNISH: with a drizzle of your best olive oil, if desired.