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Chunky Minestrone Soup
This soup freezes well and can be stored in the freezer for up to 4 weeks.
Serves: 8
Added By: 
Russell
Ingredients
2 tblsp of Olive oil.
2 lge carrots.
2 sticks celery.
2 lge Potatoes.
1 lge Onion.
1 garlic clove, crushed.
400g Can of Tomatoes
2 tblsp of Tomato Puree.
3 litres Vegetable stock.
50g Spaghetti
400g can of butter beans or borlotti beans.
Savoy Cabbage.
Method
- Heat Olive oil in large stock pot.
- Finely Chop Carrots, Celery and Onion and fry in oil for 5 minutes or until softened.
- Dice potato into small dice.
- When vegetables softened add Vegetable stock, garlic, potatoes,tomatoes and puree, and bring to the boil. Turn down heat and leave to simmer for 30 to 40 minutes. Add butter beans and spaghetti, and bring to the boil again and then simmer again until the spaghetti is soft. 2 minutes before cooking time is finished add pieces of shredded savoy cabbage. Serve with sprinkled parmesan and crusty bread.
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