Minestrone

• 2 None carrots, peeled and chopped
• 1 None courgette, peeled and chopped
• 1 can (425g) white beans, drained
• 2 None onions, peeled and diced
• 2 cloves garlic, peeled and finely chopped
• 400 g tomatoes, roughly chopped
• 2 tbsp olive oil
• 1 tbsp tomato puree
• 1 litre vegetable stock
• 150 g penne
• 1/2 bunch parsley, finely chopped
• 6 sprigs thyme, finely chopped
• 1 tbsp basil, chopped
• 1 tsp lemon zest
• 30 g Parmesan, grated

1. Cook penne in boiling salted water according to package directions. Drain.
2. Meanwhile, heat oil in a large saucepan on medium heat. Add zucchini and saute for 3 mins. Add onions and garlic and saute for 1 min. Add tomatoes and tomato paste. Deglaze with stock. Add carrots and bring to a boil. Reduce heat to low and simmer for about 8 mins. Add beans and herbs and season. Simmer for 4 mins. Add penne and lemon peel 1 min before end of cooking.
3. Serve soup in bowls with a garnish of thyme and a sprinkling of grated Parmesan cheese.

carrots, courgette, white beans, onions, garlic, tomatoes, olive oil, tomato, vegetable stock, penne, parsley, thyme, basil, lemon zest, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/21911 (may not work)