Ingredients
2 tablespoon olive oil
1onion chopped
1 garlic clove
2 celery sticks
1 leek finely chopped
1 carrot chopped
13 chopped tomatoes
2 and one half chicken or vegetable stock
1 zuchini sliced
½ small cabbage, shreaded
1 bay leaf randa
3canned navy beans
3 oz spaghetti broken 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 carrot and cook over a medium heat stairing occasionally for 5 minutes . Add the tomatoes , stock , zucchini , cabbage , bay leaf and navy beans . Bring to the boil, lower the heat and simmer for 10 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 an open . Just before serving add the parsley and stir well . Ladle ito individual bowls and serve with the grated parmeasan .
For minestrone with aragula and b asil pesto make up the soup as above then ladle into bowls . Top with spoonful of pesto made by finely chopping ½ cup of aragula leavesand ½ basil leaves 1 garlic clove and 3 tablespoon pinenuts. Mix well 2 tablespoon freshly grated parmeasan and a little salt and pepper and ½ cup olive oil . Alternatively put all the pesto sauce ingredients in a blender or a food processor and whiz together .
David's Recipes 