Italian Vegetable Soup

Step 1:

Rinse zucchini, leeks and celery. Remove ends from zucchini and cut into thin slices. Trim leeks and celery and also cut into slices. Reserve celery leaves.

Step 2:

Rinse celery leaves along with parsley, shake dry and very finely chop. Peel onion and garlic and chop finely.

Step 3:

Place a large pot on the stove. Add oil and slowly heat.

Step 4:

Add onion and garlic to the pot, fry while stirring for a few minutes until soft.

Step 5:

Add zucchini, leek and celery and fry while stirring for about 1 minute.

Step 6:

Deglaze the pot with wine and broth and let simmer uncovered for 5-7 minutes.

Step 7:

Break macaroni into smaller pieces. Add macaroni pieces, celery leaves and parsley to the pot and simmer for another 5 minutes.

Step 8:

Meanwhile, blanch tomatoes in a pot of boiling water, drain, rinse with cold water, peel, quarter and remove seeds. Cut tomato into thin strips. Drain beans in a colander.

Step 9:

Add beans and tomato strips to the pot, simmer again for 3-4 minutes until pasta is al dente and beans are hot.

Step 10: