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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally. | 2. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes. | 3. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
leek	1		sliced	54.29	12.5935	1.335	0.267
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
green bean	4	ounces	cut	35.1534	7.9038	2.0752	0.2495
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
vegetable stock	1 1/2	quarts		-	-	-	-
tomato	1	pound	chopped	81.6467	17.6448	3.9916	0.9072
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
cannellini bean	1	can		-	-	-	-
elbow macaroni	1/4	cup		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.