Chunky minestrone soup

Ingredients

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, crushed

1 large carrot

1 stick celery, diced

400g can peeled diced tomato

1.5 litres vegetable or chicken stock

1 cup small macaroni pasta  

400g borlotti beans, rinsed and drained  

2 cups finely shredded cabbage 

1/3 cup chopped parsley

Salt and pepper

Grated parmesan to serve

Method

1. Heat the frypan on SAUTE setting, add the oil, onion, garlic, carrot and celery. Cook 5 minutes until just softened but not coloured.

2. Stir in tomato and cook a further 3 minutes.

3. Pour in stock and 2 cups of water. Increase heat to PANFRY setting and bring to the boil. Add macaroni and cook, uncovered until pasta and vegetables are cooked. 

4. Stir through borlotti beans and parsley and season with salt and pepper.

5. Ladle hot soup into soup bowls and sprinkle with grated parmesan  and serve with crusty Italian bread.