Minestrone Soup

(serves 4)

Ingredients:

6 ripe tomatoes

½ cup water

½ onion, finely diced

1 garlic clove, minced

4 cups vegetable stock

1 cup cooked cannellini beans

1 cup cooked borlotti beans

1 cup whole wheat penne

1 cup green cabbage, shredded

1 carrot, sliced

1 stick celery, sliced

½ cup green peas

½ handful parsley, finely chopped

4 slices sourdough bread to serve

Method:

Place the tomatoes into a blender and puree liquified. Heat a saucepan over a high heat. Add half a cup of water and saute the onion and garlic until the water is absorbed.

Add the tomato puree to a saucepan, along with the vegetable stock, cannellini and borlotti beans, pasta, cabbage, carrot and celery. Cover and bring to a boil, then reduce the heat and simmer until the vegetables have softened and the pasta is cooked. Serve with a slice of sourdough.

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