Name: Vegetable soup with cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2 teaspoon olive oil; 1 (150g) medium brown onion, chopped finely; 2 clove garlic, crushed; 1 (100g) celery stalk, trimmed, chopped coarsely; 1 (180g) large carrot, chopped coarsely; 1 litre (4 cups) vegetable stock; 1 cup (250ml) water; 810 gram cans crushed tomatoes; 1 (120g) medium zucchini, chopped coarsely; 2 cup (160g) cabbage, finely shredded; 150 gram small shell pasta; 300 gram can white beans, rinsed, drained; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 3/4 cup (60g) shaved parmesan

Ingredients

2 teaspoon olive oil

1 (150g) medium brown onion, chopped finely

2 clove garlic, crushed

1 (100g) celery stalk, trimmed, chopped coarsely

1 (180g) large carrot, chopped coarsely

1 litre (4 cups) vegetable stock

1 cup (250ml) water

810 gram cans crushed tomatoes

1 (120g) medium zucchini, chopped coarsely

2 cup (160g) cabbage, finely shredded

150 gram small shell pasta

300 gram can white beans, rinsed, drained

1/4 cup fresh flat-leaf parsley, coarsely chopped

3/4 cup (60g) shaved parmesan

Method

1.In a large saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 1-3 minutes or until onion is soft. Add celery and carrot; cook, stirring, for 5 minutes.

2.Stir in stock, water and tomatoes; bring to the boil. Reduce heat; simmer, covered, for about 20 minutes, or until vegetables are tender.

3.Add zucchini, cabbage, pasta and beans to pan; cook, uncovered, for about 15 minutes, or until pasta is tender. Stir in parsley.

4.Serve soup topped with cheese.

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