Italian Vegetarian Cooking : Soup

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Serves: 4
Cooking time (approx.): 44 minutes
Style: Italian Vegetarian

2 tablespoon(s) olive oil
2 tablespoon(s) butter
1 onion(s) chopped
2 teaspoon(s) garlic finely chopped
1 rib(s) of celery chopped
1 carrot(s) chopped
1 potato(es) diced
1 big zucchini(s) diced
2 large tomato(es) blanched and chopped
2 tablespoon(s) tomato paste
4 cups vegetable stock
1 cup(s) fresh basil shredded
1 cup(s) finely shredded green cabbage
1 cup(s) french beans trimmed and halved
½ cup(s) broken spaghetti
1 cup(s) grated parmesan cheese
salt and freshly milled pepper to taste

Heat the olive oil and butter in a saucepan. Saute the onions and the garlic on medium-low heat for about 2 minute(s).
Add the celery, carrots, potatoes and fry for about 2 minute(s).
Add zucchini and stir fry briefly on high flame. lower the heat. Cover and cook for about 10 minutes or till the vegetables are softened.
Stir in the chopped tomatoes, tomato paste, vegetable stock and fresh basil. Bring to a boil. Cover and simmer for about 15 minutes.
Add the cabbage, beans and spaghetti pieces. Season to taste with salt and freshly milled pepper. Cover and simmer for about 15 minutes or till the spaghetti and all vegetables are cooked. Top with grated parmesan cheese.

TIPS:
Drained canned canellini beans can be added to the soup as a variation.
Any type of pasta like conchigliette (little shells) or anillini (small rings) can be used in place of spaghetti.
Add more stock or water to get a soup of desired consistency.
The best quality of parmesan will be labelled parmigiano reggiano.
The amount of cheese can be increased if desired specially if children love it.

Serve piping hot with: freshly baked herbed garlic bread or lots of crusty bread

Vegetarian Italian Cooking

Minestrone Soup