Minestrone

• 2 carrots peeled and chopped
• 1 courgette peeled and chopped
• 1 5/8 cups white beans drained
• 2 onions peeled and diced
• 2 cloves garlic peeled and finely chopped
• 2 11/16 cups tomatoes roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato puree
• 4 1/4 cups vegetable stock
• 5 1/4 ounces penne
• 1/2 bunch parsley finely chopped
• 6 sprigs thyme finely chopped
• 1 tablespoon basil chopped
• 1 teaspoon lemon zest
• 4 3/4 tablespoons 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 puruee, vegetable stock, penne, parsley, thyme, basil, lemon zest, parmesan grated

Taken from www.yummly.com/recipe/Minestrone-1407806 (may not work)