This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
| Prep Time: | 15m |
| Cook Time: | 1h |
| Ready in: | 1h 15m |
| Yield: | 4 servings |
| Ingredients | |
| 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 | |
- 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 pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 326 cal | Total Fat: | 12.1 g | Cholesterol: | 0 mg | |||
| Sodium: | 461 mg | Carbohydrates: | 46.2 g | Fiber: | 10.1 g | |||
| Protein: | 11.9 g | |||||||
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