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Minestrone Soup

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Serves 6

  • 15 ml olive oil
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 l beef stock
  • 400 g tinned Red kidney beans
  • 410g tin whole tomatoes, chopped, do not drain
  • ½ head cabbage, sliced
  • 2 large carrots, sliced into thin strips
  • Salt and black pepper to taste
  • 10 ml fresh basil or 5 ml dried oregano
  • 80 g thin spaghetti
  • Grated fresh Pecorino cheese
  1. Heat the oil in a saucepan over a medium heat, add the onion and garlic and sweat for 5 minutes or until the onion is transparent.
  2. Add the beans, tomatoes, cabbage, carrots, herbs and lastly the beef stock.
  3. Bring to the boil and add the spaghetti. Turn down the heat and let the soup simmer, covered, for 15 minutes or until the pasta and vegetables are tender.
  4. Adjust the seasoning and serve. Pass the cheese around in a bowl to add to the soup.

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