Minestrone

2 tbsp olive oil
2 onions, diced
2 garlic cloves, finely chopped
3 carrots, chopped
2 celery stalks, chopped
225 g cannellini beans, soaked overnight in cold water to cover
400 g canned chopped tomatoes
64 fl oz vegetable stock
350 g potatoes
175 g soup pasta shapes
175 g green beans, sliced
115 g frozen peas
225 g cabbage, shredded
3 tbsp fresh parsley
salt & pepper to taste

1. Heat the olive oil in a large, heavy-bottom pan. Add the onions, and garlic and cook, stirring occasionally, for 5 minutes.

2. Add the carrots and celery and cook, stirring occasionally, for an additional 5 minute, or until all vegetables are softened.

3. Drain the soaked beans and add them to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil, then reduce the heat, cover, and let simmer for 1 hour.

4. Add the potatoes, re-cover, and cook for 15 minutes, then add the pasta, green beans, peas, cabbage, and parsley. Cover and cook for an additional 15 minutes, or until all the vegetables are tender. Season with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with Parmesan cheese shavings.

Number of Servings: 15

Recipe submitted by SparkPeople user EJORDANE.