INGREDIENTS
3 tbsp
olive oil
1
leek, sliced
2
carrots, chopped
1
zucchini, thinly sliced
4 oz
green beans, cut into 1 inch pieces
2
stalks celery, thinly sliced
1 1/2 qt
vegetable stock
1 lb
chopped tomatoes
1 tbsp
chopped fresh thyme
1 15 ounce can
cannellini beans, with liquid
1/4 cup
elbow macaroni
salt and ground black pepper