Ready Time: 55 mins
Preparation Time: 15 mins
Cooking Time: 40 mins
Serves: 6
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.