Classic Minestrone
6 Servings
INGREDIENTS:
2 Tablespoons Olive Oil
1 Leek, Sliced
2 Carrots, Chopped
1 Zucchini, Thinly Sliced
4 Ounces Green Beans, Cut Into 1 Inch Pieces
2 Stalks Celery, Thinly Sliced
1 1/2 Quarts Vegetable Stock
1 Pound Tomatoes, Chopped
1 Tablespoon Thyme
15 Ounces Canned Cannellini Beans With Liquid
1/4 Cup Elbow Macaroni Or Other Pasta
Salt
Black Pepper
DIRECTIONS:
Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasts. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.