CLASSIC MINESTRONE SOUP


3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4-oz. green beans, cut into 1-inch pieces
2 stalks celery, thinly sliced
1 ½-quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon fresh thyme
1 (15-oz.) can cannellini beans, with liquid
¼ cup elbow macaroni
Salt and ground black to taste


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 stock, tomato and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.

Stir in the cannelloni beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.


Yield: 4 servings.