About this recipe:Leek, carrots, courgette, green beans, celery, tomatoes, cannellini beans and macaroni are simmered together, to create this classic Italian soup. Serve with crusty bread and grated Parmesan cheese.
3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 courgette, thinly sliced
115g fresh green beans, cut into 2.5cm pieces
2 sticks celery, thinly sliced
1.5 litres vegetables stock
450g tomatoes, chopped
1 tablespoon chopped fresh thyme
1 (410g) tin cannellini beans, with liquid
25g dry macaroni
salt and ground black pepper to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, courgette, green beans and celery. Cover and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to the boil, then replace the lid and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and macaroni. Simmer for an additional 10 minutes or until pasta is al dente. Season with salt and pepper to taste before serving.