1 large leek
thinly sliced 2 carrots
chopped 1 zucchini
thinly sliced 4 ounces whole green beans
halved 2 celery sticks
thinly sliced 3 tablespoons olive oil
1 1/2 quarts vegetable stock or water
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 (16 ounce) can cannellini beans
1/4 cup small pasta shapes, such as tubetti or macaroni
salt
ground black pepper
chopped fresh parsley
finely grated parmesan cheese
In a large sacuepan place the olive oil, leek, carrots, zucchini, green beans and celery. Heat until sizzling. Cover, lower heat and cook 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 gently for 30 minutes.
Add the beans and their liquid together with the pasta and simmer for a further 10 minutes. Check the seasoning and serve hot sprinkled with fresh parsley and Parmesan cheese, if desired.
