3 T. olive oil
1 medium onion, chopped
2 carrots, chopped
1 zucchini, thinly sliced
1/2 c. green beans, cut into 1 inch pieces
2 stalks of celery, thinly sliced
1 1/2 quarts vegetable stock
1 28 oz can diced tomatoes
1/2 tsp. thyme
1 (15 oz) can of cannelloni beans, with liquid
1/4 c. elbow macaroni
salt and freshly ground pepper to taste
1. Heat olive oil in a large saucepan over medium heat. Add onions, 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 the heat to low. Simmer gently for 30 minutes.
3. Add the cannelloni beans with the liquid and the pasta. Simmer for an additional 10 minutes (or until the pasta is al dente). Season with salt and freshly ground pepper to taste.