Prep 15 mins
Cook 45 mins
This is a wonderful Italian soup that has been perfected over the years by my family (note that we are not Italian). It's easy, fresh and light. Just perfect for brunch.
- 1 large leek, thinly sliced
- 2 carrots, chopped
- 1 zucchini, thinly sliced
- 177.44 ml green beans, halved
- 2 stalk celery, thinly sliced
- 44.37 ml olive oil
- 1478.68 ml vegetable stock or 1478.68 ml water
- 396.89 g can chopped tomatoes
- 14.79 ml chopped fresh basil
- 4.92 ml chopped fresh thyme or 2.46 ml dried thyme
- 396.89 g can cannellini beans or 396.89 g can kidney beans
- 56.69 g macaroni
- salt and pepper
- finely grated parmesan cheese (to garnish)
- fresh parsley (to garnish)
- Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.
- Add the stock or water, tomatoes, herbs and seasoning.
- Bring to a boil, replace the lid and simmer over low heat for 30 minutes.
- Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
- Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.
This is lovely soup! Which, I have to admit worried me a little because of the lack of garlic. Actually, nothing seems missing, so I will make this without garlic next time, too. I substituted a hefty Japanese scallion for the leek, didn't have green beans, but did add a little green bell pepper. I also had to use dried basil instead of fresh. But I'm delighted with the outcome. Thank you very much for sharing this recipe with us. I also should have added that I used homemade turky stock.