Italian Vegetable Soup

• 1/4 cup extra-virgin olive oil
• 2 leeks (white and pale green parts only), chopped and well rinsed
• 4 garlic cloves, minced
• 6 small zucchini, thinly sliced, about 4 cups
• 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 10 cups vegetable broth
• 5 ounces fresh fettuccine, cut into 2- to 3-inch pieces (about 1 1/2 cups)
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh thyme

1. Heat the oil in a large, heavy pot over medium-low heat.
2. Add the leeks and saute until translucent, about 5 minutes.
3. Add half the minced garlic, the zucchini, artichokes, salt, and pepper, and saute until the zucchini is tender, about 10 minutes.
4. Add the vegetable broth and simmer, covered, for 20 minutes.
5. Bring the soup back up to a gentle boil over medium-high heat, add the pasta, and cook for 1 minute more (if you are using dried pasta or a different shape, adjust the cooking time accordingly to cook the pasta just to al dente).
6. Meanwhile, combine the remaining garlic, the Parmesan, softened butter, and thyme in a small bowl and stir with a fork until well blended.
7. Ladle the soup into bowls.
8. Top with a dollop of the Parmesan mixture and serve.

extravirgin olive oil, leeks, garlic, zucchini, quartered artichoke, salt, freshly ground black pepper, vegetable broth, fresh fettuccine, parmesan cheese, unsalted butter, thyme

Taken from www.epicurious.com/recipes/food/views/italian-vegetable-soup-394253 (may not work)