MINESTRONE SOUP

Ingredients

1-2 tablespoons of olive oil

1 small onion, peeled and chopped

1 chicken stock cube (I use the Italian brand “Star” therefore you only need one)

1 vegetable stock cube, optional.

2-3 tomatoes, peeled and chopped (approx. ½ can)

¼ small cabbage, sliced or shredded

¼ small pumpkin, cut into about 8 or 10 big pieces

2-3 stalks of celery, chopped

1-2 carrots, peeled and cubed

1-2 potatoes, peeled and cubed

1 cup frozen peas

1 - 1½ litres of boiling water

salt and pepper to taste

Any other vegetables you have on hand such as a handful of beans, top and tail, then slice, spinach (a few frozen portions)

1 medium zucchini, cubed

Note: there is no hard and fast rule about which vegetable you use but the above are common ingredients.

Directions

Wash and prepare all vegetables.
Heat oil in a large saucepan and add the onion, sauté a few minutes. Add the crumbed stock cubes and coat with the oil, cooking until dissolved.
Add tomatoes and mix well, cook for a few minutes then add the remaining ingredients, mixing well in the juice, cook over medium heat with lid on for about 5 minutes or so.
Add enough boiling water to just cover the vegetables. Return to the boil, reduce heat and simmer for approx. 20 mins
Mash the pumpkin and stir through the soup
Note: A can of any type of legume can be added at the end (ie. Chic peas, borlotti beans, butter beans etc.)

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