Minestrone Soup

Ingredients

• 3 tbsp olive oil
• 1 leek, sliced
• 2 carrots, chopped
• 1 zucchini, thinly sliced
• 4 oz green beans, cut into 1 inch pieces
• 2 stalks celery, thinly sliced
• 6 cups stock
• 1 lb chopped tomatoes
• 1 tbsp chopped fresh thyme
• 1 tbsp oregano
• 1 tbsp basil
• 1 (15 ounce) can kidney or cannellini beans, with liquid
• ¼ cup seashell or elbow macaroni
• salt and ground black pepper to taste
• ½ cup grated Parmesan cheese

Method

1. Sauté leeks for a few minutes.
2. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
3. 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.
4. 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.
5. Correct seasoning, and serve hot with grated cheese.