Quick Vegetable Minestrone Soup
This recipe makes enough for 4 large servings
Ingredients
3-4 tablespoons oil (olive or sunflower is good to use)
2 leeks washed and thinly sliced
2 carrot thinly sliced
2 sticks of celery
1/4 green cabbage shredded
2 tablespoons tomato puree
14oz can of tinned tomatoes
14oz can of kidney beans
2 pint stock made with vegetable cube/ bouillon powder
a generous handful of wholemeal pasta pieces.
a teaspoon of grated parmesan cheese (optional)
Preparation
Heat the oil in a large saucepan, add the chopped vegetables and coat in
the fat, cook for 5 minutes. Then add the tomato puree.
Put the chopped tomatoes, tinned beans and stock into the pan bring to the boil and then simmer for 15 minutes.
Finally, add the pasta and cook for a further 15 minutes.
Serve with grated parmesan cheese.
With the addition of bread and butter and this makes a healthy winter lunch.
This will keep for 3 days in the fridge.