Ingredients

1 chopped Onion

1 Large tin  Chopped Plum Tomatoes

8oz dried Cannellini Beans

2oz Dried Macaroni

1/2 small Savoy Cabbage (chopped)

1 Potato (diced)

1 small Leek (sliced)

1 stick Celery (diced)

1 Courgette (sliced)

1 Carrot (sliced)

1 tablespoon Oil

1 tablespoon Tomato puree

1 teaspoon Italian Seasoning

2 cloves Garlic (chopped)

Salt and Pepper (freshly ground)

3pts Vegetable Stock

Method

Soak the beans overnight in cold water, drain and rinse.

Place in a large saucepan and add the vegetable stock.  Bring to a boil, reduce heat and cook gently for about 30 minutes.

Saute the onions and garlic, and add to the beans, together with vegetables, tomatoes and seasoning. Bring to the boil, reduce the heat and cook for 20 minutes.

Now add the macaroni and cook for a further 10 minutes.

Serve piping hot.

Cooks Comments and Tips

This lovely vegetarian minestrone soup can be sprinkled with parmesan cheese just before serving,