2 tsp olive oil
1 onion, peeled and diced
1 large zucchini, ends trimmed, diced
12 oz button or cremini mushrooms, stems trimmed, cut in quarters
1 Tbsp dried thyme
2 tsp red pepper flakes, or more to taste
1 cup chopped canned tomatoes
1 15-oz can cannellini beans, drained and rinsed
1 12-oz can V-8 juice or tomato juice
6 cups chicken stock
2 cups dried pasta (I use Dreamfields rotini)
1 parmesan rind
2-3 cups shredded cooked brisket
Kosher salt and fresh black pepper, to taste
In a large stockpot, heat the oil. Add the onion, zucchini and mushrooms, and cook over medium heat, stirring occasionally, for 5 minutes or until onions are translucent and mushrooms have given off some of their liquid.
Add the thyme and red pepper flakes, and cook for 1 minute. Then add remaining ingredients, and stir well to combine. Bring just to the boil over high heat; then, reduce heat to simmer and cook for 20-25 minutes, until the pasta is done. Taste and adjust seasoning with salt and pepper.
Serve hot. (Can be made ahead and frozen.)