Classic Minestrone

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  large leek, thinly sliced
• 2  carrots, chopped
• 1  zucchini, thinly sliced
• 3⁄4 cup green beans, halved
• 2  stalks celery, thinly sliced
• 3  tablespoons olive oil
• 6 1⁄4 cups  vegetable stock or 6 1⁄4 cups water
• 1 (14 ounce) can chopped tomatoes
• 1  tablespoon  chopped fresh basil
• 1  teaspoon  chopped fresh thyme or 1⁄2 teaspoon dried thyme
• 1 (14 ounce) can cannellini beans or 1 (14 ounce) can kidney beans
• 2  ounces macaroni
•  salt and pepper
•  finely grated parmesan cheese (to garnish)
•  fresh parsley (to garnish)

Directions

1. 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.
2. Add the stock or water, tomatoes, herbs and seasoning.
3. Bring to a boil, replace the lid and simmer over low heat for 30 minutes.
4. Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
5. Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.