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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 320 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.