This famous vegetable and pasta soup from Italy can be made in many different ways. The recipe below is a simple but delicious one, which can be varied to suit individual tastes.
3 tbsps olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 medium potatoes, scrubbed and diced
3 carrots, diced
2 sticks celery, roughly chopped
180 g (6 oz) cabbage, shredded
4 - 5 fresh or canned tomatoes, chopped
840 ml (1 1/2 pints) water, or vegetable stock
1 bouquet garni
180 g (6 oz) fresh or frozen peas, shelled
120 g (4 oz) cooked red kidney beans
120 g (4 oz) macaroni, or any pasta shape
Freshly ground sea salt and black pepper, to taste
60 g (2 oz) fresh Parmesan cheese, grated
1 medium onion, chopped
2 cloves garlic, crushed
2 medium potatoes, scrubbed and diced
3 carrots, diced
2 sticks celery, roughly chopped
180 g (6 oz) cabbage, shredded
4 - 5 fresh or canned tomatoes, chopped
840 ml (1 1/2 pints) water, or vegetable stock
1 bouquet garni
180 g (6 oz) fresh or frozen peas, shelled
120 g (4 oz) cooked red kidney beans
120 g (4 oz) macaroni, or any pasta shape
Freshly ground sea salt and black pepper, to taste
60 g (2 oz) fresh Parmesan cheese, grated
method
1. Heat the olive oil in a saucepan and fry the onion and garlic gently for about 2 - 3 minutes, until the onion is soft but not coloured.
2. Stir in the potatoes, carrots and celery and fry for a further 3 minutes.
3. Stir in the cabbage and tomatoes, and cook for a further 5-6 minutes.
4. Add the water, or stock, to the vegetables in the saucepan, and drop in the bouquet garni.
5. Add the peas, kidney beans and pasta, cover the pan and simmer gently for 10-15 minutes, or until the pasta is just tender.
6. Remove the bouquet garni, season with the salt and pepper, and ladle into individual serving bowls. Sprinkle generously with the grated Parmesan cheese.
2. Stir in the potatoes, carrots and celery and fry for a further 3 minutes.
3. Stir in the cabbage and tomatoes, and cook for a further 5-6 minutes.
4. Add the water, or stock, to the vegetables in the saucepan, and drop in the bouquet garni.
5. Add the peas, kidney beans and pasta, cover the pan and simmer gently for 10-15 minutes, or until the pasta is just tender.
6. Remove the bouquet garni, season with the salt and pepper, and ladle into individual serving bowls. Sprinkle generously with the grated Parmesan cheese.
serving amount
serves 4 - 6
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