Recipe by MizEmerilLagasse
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.
Top Review by mianbao
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.
- 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)
Directions See How It's Made
- 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.