15 ounce .5 can cannellini beans with liquid canned
2 carrots chopped
2 stalks celery thinly sliced
0.3 cup elbow macaroni
1 tablespoon thyme leaves fresh chopped
4 ounces green beans cut into 1 inch pieces
4 servings salt and ground pepper black to taste
1 leek sliced
3 tablespoons olive oil
1 pound tomatoes chopped
1.5 quarts vegetable stock
1 zucchini thinly sliced
Equipment
frying pan
sauce pan
Directions
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.
