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!

Minestrone 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.