(thanks to the Simply Healthy Cookbook)
1 large leek, thinly sliced
2 carrots, chopped
1 zucchini, chopped
½ cup green beans, halved
2 celery stalks, thinly sliced
3 Tbsp unrefined olive oil
6 ¼ cups stock or water
1 – 14 oz can tomatoes, chopped
1 Tbsp fresh basil, chopped
1 tsp fresh thyme leaves, chopped (1/2 tsp dried)
1 – 14 oz can kidney beans, drained and rinsed
1/3 cup small pasta shapes
fresh parmesan cheese, finely grated (optional)
fresh parsley, chopped
Salt and ground black pepper
Put all of the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling, then cover, lower the heat and sweat the vegetables for 15 min., shaking the pan occasionally.
Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for approximately 30 min.
Check the seasonings and serve hot.
Sprinkle with the parmesan cheese if desired and fresh parsley.