Minestrone Soup
A perfect soup for Winter days. The vegetables can change depending on what you have in the fridge. The magic ingredient is old 'heels' of dried up parmesan rind- they add an unctuous quality to the soup!
1 Onion, peeled and chopped
2 Garlic Cloves, peeled and finely chopped
2 Tbsp Olive Oil
2 Large florets Cauliflower, cut into small pieces
Handful of Green Beans, cut into 2cm long pieces
1/2 Capsicum, diced
2 Chunks Pumpkin or Sweet Potato, cut into dice
1 Large Carrot, diced
1/2 Zucchini, diced
Several sprigs fresh Oregano, chopped
1 Tin Diced Tomatoes
1/2 Tin Beans (I used red kidney beans)
1/2 Cup Small Pasta, Cooked
1-3 Pieces of Parmesan Rind, if available (the bit that gets too old and hard to eat)
Water or Vegetable Stock
To Serve:
Chopped Parsley or Basil
Shredded Parmesan
Prepare all the vegetables.
Bring a pan of water to the boil and cook the pasta for 10 minutes, drain.
In a large pan, heat the olive oil and saute the onion, adding garlic after 2 or 3 minutes.
Once softened, add the other vegetables and stir around in the hot oil for 2-3 minutes.
Add the tin of tomatoes and about 5 tins of water. You could use vegetable stock here.
Season with pepper and salt (sparingly).
Throw in the parmesan heels.
Bring to a simmer and cook for 20 minutes.
Before serving, add the pasta to the soup.
Sprinkle with chopped parsley or basil, and shredded parmesan cheese.