Minestrone Soup
Course: lunch or light main Skill level: easy Serves: 4
1 leek, washed and sliced 1 large onion, peeled and sliced thinly
1 carrot, peeled and sliced 2 large celery sticks, sliced 175 g (6 oz) white or green
cabbage, shredded
225 g (8 oz) frozen green beans
1 x 400 g can chopped tomatoes
1 x 410 g can haricot beans, drained 2 tbs chopped parsley
1 tsp dried basil
Salt and freshly ground black pepper, to taste
1 tsp caster sugar
900 ml (1½ pt) vegetable stock
50 g (2 oz) macaroni
75 g (3 oz) Cheddar, grated
1 Put the vegetables in a large saucepan with the tomatoes, drained haricot beans, herbs, seasoning, sugar and stock.
2 Bring to the boil, cover and simmer for 30 minutes.
3 Add the macaroni and simmer for 10 minutes or until cooked.
4 Ladle into warm bowls and sprinkle each with cheese.