Classic Minestrone

american american_region european french greek italian mediterranean middle eastern region side main savory hard medium

Prep

23 min

Cook

82 min

Total

105 min

Ingredients (12)

3 tablespoons olive oil g

1 leek, sliced g

2 carrots, chopped g

1 zucchini, thinly sliced g

4 ounces green beans, cut into 1-inch pieces g

2 stalks celery, thinly sliced g

1 ½ quarts vegetable stock g

1 pound chopped tomatoes g

1 tablespoon chopped fresh thyme g

1 (15 ounce) can cannellini beans, undrained g

¼ cup elbow macaroni g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.

Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.

Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.