Chunky Minestrone Soup

Preparation: 10 minutes

Cooking: 40 minutes

Serves 4

1 tblspn oil

1 onion, finely chopped

2 cloves garlic, crushed

4 - 6 cups vegetable stock

2 cups finely shredded cabbage

1 cup diced carrots

800 g can chopped tomatoes

1 cups pasta shells

1 cup red kidney beans, cooked

Chopped fresh parsley

Parmesan cheese to garnish

Crusty Italian bread, to serve


Heat oil in a large saucepan. Add onion and garlic. Cook gently until onion is tender. Add stock, cabbage, carrots and tomatoes. Simmer, covered, for 20 minutes. Add pasta and kidney beans. Cook, covered, for a further 15 minutes. Garnish with parsley and Parmesan cheese. Serve with crusty Italian bread.