Minestrone Soup

Ingredients

• •125 g into strips
• •1 can kidney beans
• •1 can tomatoes
• •3 carrots
• •3 stalks celery
• •1 tbsp thyme leaves
• •3 large cloves garlic
• •100 g macaroni
• •1 tbsp olive oil
• •1 large onion
• •parmesan
• •salt and pepper
• •⅓ savoy cabbage
• •2 tbsp tomato purée
• •2 large tomatoes
• •1.2 liters vegetable stock

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Method

From foodista.com — read the original

1. 1Heat the oil in a very large pan that has a close fitting lid. Then add the celery, bacon, onion, carrot and garlic. Fry this off for about 5 to 7 minutes until it has softened a little.
2. 2No colour is needed on the vegetables, so make sure the heat isnt too high that they become brown, but high enough the vegetables sweat and soften.
3. 3Add the tomato pure and the thyme leaves, stir through and cook for about 30 seconds.
4. 4Add the stock, the tin of tomatoes, fresh tomatoes, and a little salt and pepper. Stir everything through, set the heat so that your soup is on a gentle simmer, cover and cook for about 25 minutes or until the vegetables are cooked al dente.
5. 5Add the pasta and cook until the pasta is ready. Follow the timing instructions on the packet, but this is normally about 7 minutes.
6. 6Add the cabbage and the beans and cook until the cabbage has wilted. This will take about 5 minutes. Check for seasoning and add some salt and pepper if needed before serving.
7. 7Sprinkle a little parmesan over each bowl of soup.