Classic Minestrone

By kbwinson

As the saying goes, "Mm, mm, good!" To save time, look in the deli section of most grocery stores for pre-chopped carrots, celery, etc. Since all of the veggies will be cooked, you can also substitute frozen vegetables wherever you like.

Ingredients

• 3 tablespoons olive oil
• 1 leek, sliced
• 2 carrots, sliced
• 1 zucchini, thinly sliced
• 1/2 cup peas
• 2 stalks celery, thinly sliced
• 1 1/2 quarts vegetable stock
• 1 pound chopped tomatoes
• 1 tablespoon chopped fresh thyme (or 1/2 tbsp dried thyme)
• 1 (15 ounce) can cannellini beans, with liquid
• 1/4 cup elbow macaroni
• salt and ground black pepper to taste

Preparation

Step 1

Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, peas, and celery. (If using frozen veggies, just toss them into the pan without thawing.) 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. Add more vegetable stock or water as needed. Season with salt and pepper to taste before serving.