minestrone

Minestrone Soup - serves 8

1 tbsp oil
2 chopped onions
2 chopped carrots
3 chopped celery sticks
2 crushed cloves garlic
1 sliced leek
125 g (4 oz) shredded green cabbage (or Chinese leaf)
bouquet garni
2.25 litres (4 pints) water
4 tbsp tomato puree
4 chopped tomatoes
2 tbsp chopped parsley
25g (1 oz) wholewheat pasta
salt & pepper
grated Parmesan

Heat the oil in a large pan and fry the onions until soft. Add carrots, celery, leek and garlic and cook for ten minutes. Add all the remaining ingredients plus salt and pepper to taste. Bring to the boil, then simmer for 40 minutes.

Remove the bouquet garni and serve sprinkled with grated Parmesan.

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