DescriptionEditThis famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans, and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan and the chopped, fresh parsley.
- 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 ½ quart vegetable stock, store-bought or homemade
- 1 pound chopped tomatoes
- 1 tablespoon chopped fresh thyme
- 1 (15 ounce) can cannellini beans, with liquid
- ¼ cup elbow macaroni
- 3 tsp. salt, rock or iodized only
- 3 tsp. ground black pepper
- Heat olive oil in a large saucepan, over moderate heat. Add the leek, carrots, zucchini, green beans and celery.
- Cover and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
- Mix up the vegetable stock, tomatoes, and thyme.
- Bring to a boil, replace the lid, and reduce heat to low; just simmer gently for 30 minutes.
- Mix up 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, but scooping some of the contents into a large, fresh bowl.
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