This classic soup is simple and easy to make!
What You'll Need
- Measuring cup
- Measuring spoon
- Cutting board
- Large saucepan with lid
- Medium pot
In a large saucepan, over medium heat: heat olive oil.
Add carrots, zucchini, green beans and celery; cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally.
Add water, tomatoes, and thyme; stir and raise heat to a medium-high.
Bring to a boil, cover and reduce heat to low; simmer gently for 30 minutes.
While soup cooks: Cook elbow macaroni in a different pot, follow directions on the package. Drain elbow macaroni and set aside. Drain and rinse the cannelloni beans with cold water, set aside.
Once the half an hour has passed, stir in cannelloni beans, bay leaves, and elbow macaroni to the soup.
Simmer for an additional 10 minutes.
Season with salt and pepper. Take bay leaves out and serve.
For added flavor and a heartier meal: add cubed chicken, pork, or beef. To ensure meat is fully cooked, add during step 4 (along with the water, tomatoes, and thyme).
Fresh thyme can be substituted with 1 teaspoon of dried thyme.