2 tablespoons olive oil
1/2 pound cantaloupe
1 teaspoon salt
1 1/4 cups chopped onion
1 cup halved and seeded red pepper
4 ounces cannellini beans
1/2 cup water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/4 teaspoon ground black pepper
1 small tomato, seeded and chopped
6 ounces shredded mozzarella cheese
1 (4 ounce) can sliced mushrooms, drained
Heat olive oil in a medium saucepan over medium heat. Saute green onions, bell peppers, celery, mushrooms and season with salt and pepper. Stir until vegetables are tender. Remove from heat and stir in the olive oil mixture.
Return vegetables to heat until tender. Stir in the pepper and salt and pepper. Return to heat. Reduce heat to medium or low, cover and simmer for 30 minutes.
Remove vegetables from heat and stir them into the tomato mixture. Return vegetables to heat. Cook, stirring occasionally, for 3 minutes, or until vegetables start to tenderize. Stir in cannellini beans and water. Bring to a boil and reduce heat. Stirring constantly, cook for 2 minutes.
Reduce heat to low and add oregano, basil, tarragon, pepper, mushrooms and pasta. Cover and cook for 20 minutes.