Meals and Courses

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 celery sticks, chopped
  • 1 leek, finely sliced
  • 1 carrot, chopped
  • 400 g (13 oz) can chopped tomatoes
  • 600 ml (1 pint) chicken or vegetable stock (see pages 10 and 13)
  • 1 courgette, diced
  • ½ small cabbage, shredded
  • 1 bay leaf
  • 75 g (3 oz) canned haricot beans
  • 75 g (3 oz) dried spaghetti, broken into small pieces, or small pasta shapes
  • 1 tablespoon chopped flat leaf parsley
  • salt and pepper
  • grated Parmesan cheese, to serve

Heat the oil in a large saucepan. Add the onion, garlic, celery, leek and carrot and cook over a medium heat, stirring occasionally, for 5 minutes. Add the tomatoes, stock, courgette, cabbage, bay leaf and haricot beans. Bring to the boil, lower the heat and simmer for 10 minutes.

Add the pasta and season to taste. Stir well and cook for a further 8 minutes. Keep stirring because the soup may stick to the base of the pan. Just before serving, add the parsley and stir well. Ladle into individual bowls and serve with grated Parmesan.

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