Classic Minestrone

This minestrone soup recipe with cannellini beans and macaroni pasta is loaded with healthy vegetables like carrots, leeks, zucchini, and green beans.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 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 pound chopped tomatoes
• 1.5 quarts vegetable stock
• 0.25 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, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.

Step 2

Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.

Step 3

Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.