Meatless Fridays

This week's meal is very simple due to the solemnity of the day, Good Friday. This will be our only meal and I will serve it with homemade rosemary artisan bread.
I can't wait until the garden comes in! I'll be able to make this soup entirely from our homegrown vegetables, well, with the exceptions of the canned beans!
This week's Meatless Meal is:

Minestrone Soup



3 tablespoons olive oil
2 cloves of garlic, minced
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
1/4 cup elbow macaroni
salt and ground black pepper to taste

Heat olive oil in a large saucepan, over medium heat. Add garlic, leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.