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Minestrone soup
This is a lovely filling and warming soup for a cold, wintry day.
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Ingredients
3 tbsp. (45 ml), olive oil.
One medium onion, peeled and chopped
2 cloves of garlic; peeled and crushed
2 medium potatoes, peeled and diced
3 carrots, peeled and diced
2 stems of celery, chopped
6 oz. (175 g), shredded cabbage.
4 - 5 skinned or canned tomatoes, chopped
1 1/2 pints (900 ml) water or vegetable stock.
1 bouquet garni
6 oz. (175 g) shelled, fresh or frozen peas.
2 oz. (50 g), tinned red kidney beans, rinsed.
4 oz. (100 g) macaroni, or any shaped pasta.
Salt and freshly ground black pepper to taste.
2 oz. (50 g), grated Parmesan cheese
Method
Fry, the onion and garlic in the olive oil until the onion is soft, which should take around two to three minutes.
Add the potatoes, carrots and celery and fry for three minutes.
Add the cabbage and tomatoes and cook for another five to six minutes.
Add the water or stock and bouquet garni.
Add the peas, kidney beans, and the pasta, place the lid on the pan and simmer gently for 10 to 15 minutes.
Check that the pasta is just tender and switch off the heat.
Season with salt and pepper and ladle into bowls.
Sprinkle generously with grated Parmesan cheese before serving.
This soup is best served with crusty bread or rolls.