Minestrone Soup

Don't be discouraged by the amount of time this soup needs to simmer. It doesn't take long to prepare; you just need to start a little earlier and find something else to do while it's simmering. Oh, and it's very yummy.

INGREDIENTS

• 250g dried (or 1-2 400g tins) haricot/navy/borlotti/white beans
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 3 cloves garlic, crushed or chopped
• 4 tomatoes peeled & chopped (or 1 400g tin)
• 3 tablespoons chopped parsley and some sprigs to garnish
• ¼ cup red wine
• 8-9 cups vegetable stock
• 1 turnip, chopped
• 2 potatoes, chopped
• 3 tablespoons tomato paste
• 1 zucchini, chopped
• ½ cup (60 g) chopped green beans
• 1 cup (80 g) macaroni elbows
• salt and pepper
• shaved Parmesan cheese, for serving

DIRECTIONS

If using dried beans, prepare according to the directions on the packet . If using tinned beans, rinse and drain. Leave beans aside.

Heat oil in a saucepan, add onion, celery and carrot. Cover and cook over a very low heat, stirring occasionally, for about 10 minutes, adding the garlic in the last few minutes.

Add the tomatoes, parsley, wine and stock, then cover and simmer for 1-2 hours. Add the turnip, potatoes, beans and tomato paste; simmer, covered, for 15-20 minutes.

Add the zucchini, green beans and macaroni. Simmer, covered, for 10-15 minutes, or until vegetables and pasta are tender.

Season with salt and pepper. Serve topped with shavings of Parmesan cheese and parsley to garnish.

SERVES 6-8