Vital Veg, organic farm, carrots

Minestrone Soup

3 large carrots, diced
1 large onion, finely chopped
4 celery sticks, finely chopped
1 tbsp olive oil
2 garlic clove, crushed
2 large potato, cut into small dice
2 tbsp tomato purée
2l vegetable stock
400g can chopped tomatoes
400g can butter or cannellini beans
140g spaghetti, snapped into short lengths, or small pasta shells/shapes/letters
1⁄2 head Savoy or green cabbage, shredded
crusty bread, to serve

Heat the oil in a pan, add the chopped vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.

Stir in the tomato purée, stock and tomatoes.

Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.

Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins.

Season to taste, sprinkle with parmesan if you like it, and serve with crusty bread.