Italian Minestrone Soup
|Haricot beans||3 Ounce|
|White stock/Water||1 1⁄2 Pint|
|Onion||1 Large, chopped|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Bacon||2 Ounce, diced|
|Carrot||1 Large, diced|
|Chopped celery||2 Tablespoon|
|Canned tomatoes||8 Ounce (Or Fresh)|
|Cabbage||8 Ounce, finely shredded|
|Parmesan cheese||2 Ounce, grated (For Garnish)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Soak the haricot beans overnight in the stock or water.
Toss the onion in the hot oil, together with the crushed garlic and bacon.
Add the haricot beans, stock or water and seasoning and simmer gently for about 1 1/2 hours.
Put in the rest of the vegetables, with the exception of the cabbage and macaroni, and cook for a further 20 minutes, adding a little more water if necessary.
Add the cabbage and the macaroni and cook until both are just tender.
Taste and re-season if necessary.
Serve garnished with grated cheese and chopped parsley.