Classic Minestrone - cooking recipe

Ingredients

1 large leek, thinly sliced
2 carrots, chopped
1 zucchini, thinly sliced
3/4 cup green beans, halved
2 stalks celery, thinly sliced
3 tablespoons olive oil
6 1/4 cups vegetable stock or 6 1/4 cups water
1 (14 ounce) can chopped tomatoes
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 (14 ounce) can cannellini beans or (14 ounce) can kidney beans
2 ounces macaroni
salt and pepper
finely grated parmesan cheese (to garnish)
fresh parsley (to garnish)

Preparation

Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies 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 over low heat for 30 minutes.
Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.