RECIPE: Minestrone Soup, vegetarian - serves 6
1 onion - diced
3 garlic cloves - crushed
2 celery sticks - diced
2 carrots - diced
3 bay leaves
1 cup of red wine
2 x 400g tins of crushed tomatoes
3 litres of water
2 tablespoons Sherry vinegar ( you can use balsamic vinegar or leave it out if you don't have Sherry vinegar)
1 x 400g tin of cannelloni beans
1 x 400g tin of kidney beans
1 cup rissoni pasta
1/2 cup savoy cabbage - finely sliced (i use a mandoline)
salt and pepper to taste (I add at least 2 teaspoons of salt.)
1 small handful of thyme
1 small handful of parsley
1. In a large heavy saucepan on medium heat, melt a tablespoon of ghee or olive oil and add the diced onion, carrots, celery and bay. Stir for 10 minutes. Add the garlic and cook for another minute.
2. Add red wine and cook off alcohol for 1 minute. Add the crushed tomatoes, water, sherry vinegar and bring to a simmer. Simmer for 40 minutes with lid half on. Stir throughout 2 or 3 times.
3. Take lid off and add the cannelloni beans, kidney beans. Stir in the rissoni (keep stirring initially so the pasta does not stick to the bottom and then cook for another 15 minutes.
4. Add salt and pepper to taste, turn off and add the cabbage then put lid on, serve with fresh herbs. The cabbage will wilt with the steam in the pot. You will get a nicer texture and keep all the nutrients from not cooking to cabbage.