Minestrone Soup With Fresh Vegetables
|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), crushed|
|Canned no salt added tomatoes||28 Ounce, undrained, chopped (2 Cans, 14 Ounce Or 440 Gram Each)|
|Zucchini||2 , diced (Courgettes)|
|Carrots||2 , peeled, diced|
|Potato||1 Large, diced|
|Dried oregano||1 Teaspoon|
|Dried basil||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Vegetable stock||1 3⁄4 Pint (4 Cup, 1 Liter)|
|Canned red kidney beans||10 Ounce, rinsed and drained (315 Gram)|
|Macaroni||5 Ounce, cooked, drained (155 Gram)|
|Chopped fresh parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
1. Place onion, garlic and 2 tablespoons of juice from tomatoes in a saucepan over a medium heat and cook for
2-3 minutes or until onion is soft. Add zucchini (courgettes), carrots, potato, oregano, basil and black pepper to taste and cook, stirring, for 5 minutes.
2. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes.
3. Add red kidney beans, macaroni and parsley and cook over a low heat for 5 minutes or until heated through. Sprinkle with parmesan cheese.