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MINESTRONE

THIS IS A GREAT HEARTY ITALIAN SOUP. TRY TO MAKE THE SOUP A DAY EARLY AND REFRIGERATE IT AS THIS IMPROVES THE FLAVORS. SERVE WITH A GOOD BREAD.





List of Ingredients



• 1 LARGE LEEK, THINLY SLICED
  
• 2 CARROTS, CHOPPED
  
• 1 ZUCCHINI, CHUNKED
  
• 4 OUNCES WHOLE GREEN BEANS, HALVEDD
  
• 2 CELERY STICKS, THINLY SLICED
  
• 3 TABLESPOONS OLIVE OIL
  
• 1 1/2 QUARTS VEGETABLE STOCK OR WATER
  
• 1 POUNC CHOPPED TOMATOES OR 28 OUNCE CAN PLUM TOMATOES CHOPPED AND DRAINED
  
• 1 TABLESPOON CHOPPED FRESH THYME OR 1/2 TEASPOON DRIED
  
• 1 ( 16 OUNCE CAN) CANNELLINI BEANSS
  
• 1/4 CUP SMALL PASTA SHAPES ( TUBETTI ,TINY SHELLS ETC)
  
• SALT
  
• GROND BLACK PEPPER
  
• CHOPPED FRESH PARSLEY
  
• FINELY GRATED PARMESAN CHEESE
  






Instructions



1. IN A LARGE STOCK POT PLACE THE OLIVE OIL, LEEK, CARROTS, ZUCCHINI, GREEN BEANS AND CELERY. HEAT UNTIL SIZZLING. COVER, LOWER HEAT AND COOK FOR 15 MINUTES, STIRRING OCCASIONALLY.
   
2. ADD THE STOCK OR WATER, TOMATOES, HERBS AND SEASONING. BRING TO A BOIL, COVER AND SIMMER GENTLY FOR 30 MINUTES.
   
3. ADD THE BEANS AND THEIR LIQUID TOGETHER WITH THE PASTA AND SIMMER FOR 10 TO 15 MINUTES. CHECK THE SEASONING AND SERVE HOT SPRINKLED WITH FRESH PARSLEY AND PARMESAN CHEESE.