Minestrone is a “big soup” of Italian origin. Made with vegetables and with the addition of pasta and beans. The essence of this soup is whatever is available from the fields at a particular time of the year.
2 tbsp olive oil
1 onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, crushed
2 carrots, finely chopped
1 leek, halved lengthways & thinly sliced
410g tin borlotti beans, rinsed & drained
2.5 litres vegetable or chicken stock
125g small pasta shapes - macaroni
400g tin chopped tomatoes
100g leafy green cabbage, shredded
2 tbsp chopped parsley
salt & pepper
parmesan cheese, to serve
Heat the oil in a large saucepan. Add the onion, celery, carrots & leek, sauté for 5 minutes or until slightly softened. Add the garlic and cook for a further 2 minutes. Add the beans, tomatoes, cabbage, stock and pasta. Simmer for 15-20 minutes or until the pasta is tender. ( you may have to add a little more stock if the soup is looking to thick.) Stir in the parsley and season to taste with salt and pepper. Ladle into warmed bowls and sprinkle over freshly grated parmesan to serve.