Classic Minestrone Recipe

Ingredients
<br>- 3 tablespoons olive oil
<br>- 1 leek, sliced
<br>- 2 carrots, chopped
<br>- 1 zucchini, thinly sliced
<br>- 4 ounces green beans, cut into 1 inch pieces
<br>- 2 stalks celery, thinly sliced
<br>- 1 1/2 quarts vegetable stock
<br>- 1 pound chopped tomatoes
<br>- 1 tablespoon chopped fresh thyme
<br>- 1 (15 ounce) can cannellini beans, with liquid
<br>- 1/4 cup elbow macaroni
<br>- salt and ground black pepper to taste
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 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 1/2 quarts vegetable stock
- 1 pound chopped tomatoes
- 1 tablespoon chopped fresh thyme
- 1 (15 ounce) can cannellini beans, with liquid
- 1/4 cup elbow macaroni
- salt and ground black pepper to taste

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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