Ingredients
- 3 tablespoons olive oil
- 1 leek, sliced
- 2 carrots, chopped
- 1 zucchini, thinly sliced
- 4 ounces green beans, cut into 1 inch pieces
- 2 stalks celery, thinly sliced
- 1.5 quarts vegetable stock
- 1 pound chopped tomatoes
- 1 tablespoon chopped fresh thyme
- 1 (15 ounce) can cannellini beans, with liquid
- 0.25 cup elbow macaroni
- salt and ground black pepper to taste
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