Hearty Minestrone Soup

By Birgitta

My favourite Minestrone! For a more substantial meal, add mini pasta (or break up any dry pasta into small pieces) a few minutes before serving. Serve with crusty, rustic bread.

Ingredients

• 1 large onion, halved and sliced
• 2 large carrots, cut in 4 lengtways and sliced
• 2 celery sticks, sliced
• 1 potato, cut in 1cm cubes
• 1 courgette, halved and sliced
• 100 g Savoy cabbage, thinly shredded
• 100 g mushrooms, thickly sliced
• 2 tbsp olive oil
• 14 liter veg (or beef) stock
• 400 g tin chopped tomatoes
• 300 g tin cannellini beans
• salt & pepper
• 2 tbsp pesto
• parmesan

Details

Servings 4

Preparation

Step 1

Heat oil in large pan and fry the onions 3-4 minutes on medium heat. Add carrots, celery and potato and stir to coat in oil.
Add stock and tomatoes, simmer uncovered for 30 min.

Drain beans and add with courgette, cabbage and mushrooms. Season (don't add salt now if using dried and soaked beans), cover and simmer 30 min (or until beans are properly cooked).

Stir in pesto, check seasoning and serve with grated parmesan.