This is a good way of using up spare vegetables (enough for 3):
- 1 tbsp oil
- 1 large onion (roughly chopped)
- 1 large carrot (roughly chopped)
- 1 stick of celery (roughly chopped)
- 2 cloves garlic (peeled and chopped/crushed)
- Another root vegetable (cut into smallish cubes – I used a slice of butternut squash about 8 cm wide, but swede, sweet potato etc would be fine)
- 400g tinned chopped tomatoes
- 800ml boiling water
- 1 tsp vegi-stock powder
- 2 handfuls of pasta (I used fusilli, you could use any ‘chunky’ pasta pieces or broken spaghetti)
- 200g of cooked cannelini (or similar) beans (drained) –
- 100g shredded cabbage (or greens)
- 100g frozen peas
- Black pepper
- 60g grated parmesan (or any strong hard cheese)
Heat the oil in a large saucepan. Add the onion, carrot and celery and gently cook for 5 minutes. Stir in the cubed root vegetable and the garlic and cook for a further 3 minutes.
Add the tomatoes, the boiling water and the stock powder. Stir, bring to the boil, and simmer gently until all the vegetables are nearly cooked (about 30 minutes). The add the cabbage and the beans and simmer for 3 minutes. Then add the peas and simmer for another 3 minutes.
Meanwhile cook the pasta according to the instructions, so that it is ready to add to the finished soup (you could add the uncooked pasta to the soup at an earlier stage, but it doesn’t cook so well).
Add black pepper to taste, and serve sprinkled with grated cheese.