Easy Vegetable Minestrone Recipe

In a medium stockpot, heat oil and cook bacon until brown. Add onions and saute until translucent. Add the celery, carrots, and green beans and sauté for 30 seconds.

Add diced tomatoes, stock, dried thyme, and bay leaf. Bring to a boil and reduce to a simmer. Cook for 15 minutes or until vegetables are tender. Season to taste with salt and pepper.

Add beans and zucchini and cook for another 5 minutes. Add the cooked elbow macaroni and mix well. Adjust seasoning. Discard bay leaf.

Upon serving, top each bowl with grated Parmesan cheese and garnish with basil sprigs, if desired.