Classic Minestrone
3 tablespoons olive oil
1 onion, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts vegetable stock
1 can chopped tomatoes
1 tablespoon chopped fresh thyme
1 can small kidney beans
1 (15 ounce) can cannellini beans, with liquid
1/4 cup elbow macaroni
salt and ground black pepper to taste
Directions
1 Heat olive oil in a large saucepan, over medium heat.
Add leek, kidney beans, carrots, zucchini, green beans and celery.
Cover, and reduce heat to low. Cook for 15 minutes, shaking
the pan occasionally.
2 Stir in the stock, tomatoes and thyme. Bring to a
boil, then replace the lid, and reduce heat to low; simmer
gently for 30 minutes.
3 Stir in the cannelloni beans with liquid and pasta.
Simmer for an additional 10 minutes, or until pasta is al
dente. Season with salt and pepper to taste before serving.
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