Ingredients

2	cloves garlic
1	brown onion
2	carrots
2	sticks celery
1/4 to 1/2	cabbage
2	zucchini
1 L	beef stock
2	cans crushed tomatoes
1/2 cup	risoni or similar small pasta
1/2 cup	peas
	grated parmesan cheese
	crusty bread
	salt
	pepper

Equipment

• large saucepan

Method

1. dice onion and garlic and saute in olive oil until transparent
2. dice carrot and celery and add to onion and cook for a few minutes
3. dice zucchini and shred cabbage and add to pan and stir
4. add stock and canned tomatoes and stir through
5. bring to the boil stirring frequently, reduce heat to simmer and cover and cook for 1 hour stirring occasionly
6. season with salt and pepper to taste
7. add pasta and cook 5 minutes
8. add peas and cook further 5 minutes
9. serve hot with crusty bread and grated parmesan cheese

Notes

will keep in the fridge for a few days

freezes very well

if the soup is too thick add more water

Comments

You must be logged in to add comments.

---