Ingredients
2 tablespoon olive oil
1 onion chopped
1 garlic clove crushed
2 celery sticks chopped
1 leek finely chopped
1 carrot chopped
13 chopped tomatoes
two and 1/2 chicken stock or vegetable stock
1 zuchini sliced
1/2 small cabbage shreaded
1 bay leaf
3 oz canned navy beans
3 oz dried spagetti into small pieces or small pasta shapes
1 tablespoon chopped flat leaf parsley
salt and pepper
Grated parmeasan cheese to serve
Method
Heat the oil in a large saucepan . Add the onion , garlic, celery leek and arrot and cook over a medium heat stairing ocasionally for 5 minutes . Add the tomatoes stock zuchini , cabbage , bay leaf and navy beans . Bring to a boil lower the heat and simmer for 5 minutes .
Add the pasta and season to taste . stir well and cook for an additional 8 minutes . keep stairing because the soup may stick to the base of the pan Ladle into individual bowl and serve with grated parmeadan .
For minestrone and aragula and basil pesto make up the soup then ladle into bowls . top with spoonfull of pesto made by finely chopping 1/2 cup aragula and 1/2 basil leaves, 1 garlic clove and 3 teasepooon pine nuts . Mix with 2 tablespoon freshly grated parmeasan a little salt and pepper and 1/2 olive oil . altennatively put all the pesto ingredients into a blender or food pood processor and whiz together .
