Classic Minestrone

Classic Minestrone 
This famous Italian soup has been much imitated around the world with
very different results. The homemade version is a delicious revelation
and is also extremely healthy, as it has pasta, beans and fresh
vegetables. Try to make the minestrone a day early and refrigerate as
this improves the flavors. Serve with grated Parmesan cheese and
chopped fresh parsley. 
 
 
 
3 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 chopped tomatoes 
1 tablespoon chopped fresh thyme 
1 (15 ounce) can cannellini beans, with liquid 
1/4 cup elbow macaroni 
salt and ground black pepper to taste 
 
1. 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.
2. 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.
3. Stir in the cannellini 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.
Makes 4 servings
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