Minestrone Soup

Source:  allrecipes.com

Try to make the minestrone soup a day early and refrigerate as this improves the flavors.  Serve with grated Parmesan cheese and/or chopped fresh parsley.

3 tablespoons olive oil

1 leek, sliced

2 carrots (7 1/2"), chopped

1 zucchini, thinly sliced

4 ounces green beans, cut into 1" pieces 

2 stalks celery, thinly sliced

1 1/2 quarts vegetable stock

1 pound Roma tomatoes, chopped

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, stirring 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:

Per serving:  320 calories; protein 12 g, carbohydrates 44.5 g, fat 12 g, sodium 740.9 mg.