Summer minestrone

When vegetables are so glorious and plentiful time to make this classic soup. With some bread and cheese it makes a lovely summer lunch. In fact its almost a vegetable stew! You can keep it vegetarian or add chicken stock and diced bacon for extra flavour. Without the parmesan and made with vegetable stock it would be suitable for vegans.

Caroworcester @cook_9092949

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Ingredients

Prep time 20 minutes cooking time 30 minutes

4 servings

1red onion finely diced
1large (2 small) carrot/s diced
2 stickscelery diced
1courgette diced
1 handfulcabbage finely sliced
100 gmsgreen beans cut into chunks (topped and tailed)
1 canharicot beans
1 cantomatoes
1chicken (or vegetable) stock cube
1large potato diced
Macaroni (about 1/2 cup)
about 1 litre of water (enough to cover the vegetables)
2 tbsolive oil
2 tbschopped parsley
to tastesalt and pepper
grated parmesan and french bread to serve

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Steps

Prep time 20 minutes cooking time 30 minutes

1

Fry the onion gently in the olive oil for a couple of minutes (you can add some garlic if you like).
2

Add the carrots, celery, courgettes, beans and potatoes and fry gently.
3

Add the tomatoes, water, stockcube, salt and pepper and bring to the boil.
4

Add the cabbage and white beans.
5

Simmer gently until potatoes and carrots are cooked.
6

Add extra water if the soup is too thick.
7

Meanwhile in a separate pan cook the macaroni according to instructions (if you cook it in the soup its likely to stick to the bottom of the pan!)
8

Drain and add the macaroni to the soup.
9

Serve the soup with a sprinkling of chopped parsley and grated parmesan.