Minestrone - cooking recipe

Ingredients

2 None carrots, peeled and chopped
1 None courgette, peeled and chopped
1 can (425g) white beans, drained
2 None onions, peeled and diced
2 cloves garlic, peeled and finely chopped
400 g tomatoes, roughly chopped
2 tbsp olive oil
1 tbsp tomato puree
1 litre vegetable stock
150 g penne
1/2 bunch parsley, finely chopped
6 sprigs thyme, finely chopped
1 tbsp basil, chopped
1 tsp lemon zest
30 g Parmesan, grated

Preparation

Cook penne in boiling salted water according to package directions. Drain.
Meanwhile, heat oil in a large saucepan on medium heat. Add zucchini and saute for 3 mins. Add onions and garlic and saute for 1 min. Add tomatoes and tomato paste. Deglaze with stock. Add carrots and bring to a boil. Reduce heat to low and simmer for about 8 mins. Add beans and herbs and season. Simmer for 4 mins. Add penne and lemon peel 1 min before end of cooking.
Serve soup in bowls with a garnish of thyme and a sprinkling of grated Parmesan cheese.