Winter Italian Minestrone Soup

Ingredients

• 1 onion, finely chopped

• 2 carrots, diced

• 3 sticks celery, diced

• 2 bay leaves

• 2 sprig rosemary

• ¼ cabbage thinly sliced

• Basil

• 2 garlic pieces finely chopped 

• 3 tbsp olive oil

• 1.5 litres of vegetable stock (3 x stock cubes - 1 per 500ml boiling water)

• 1 small tinned tomatoes

• 100g macaroni pasta 

• Salt & Pepper

  
  Prep time - 15 minutes

  Cooking time - 40 minutes

  
  Method

  • Step 1

  To begin, in a heavy based sauce pan cook the onion, carrot and celery in the olive oil on a medium heat stirring occasionally until the veg begins to soften.
  

  • Step 2

  Now add the rosemary, bay leaf, garlic and cook for a further 5 minutes. 

  • Step 3

  At this point you add the vegetable stock, tinned tomatoes and sliced cabbage. Bring to the boil and simmer for 15 minutes.

  • Step 4

  Meanwhile in a separate pot boil some water with a teaspoon of salt. Add the macaroni and cook for 10mins. Strain the water away and add to the soup.

  • Step 5

  To finish the soup add the basil leaves, salt and pepper to taste and serve with the bread on the side.

  Additional recipe notes-

  Delicious with some grated cheese or parmesan on top if you have it & can be made with any roast root veg., also adding tinned beans and chilli to give the soup even more heat.