Minestrone De Verdure

Ingredients:

This is another all time favorite soup.  Served with green salad and crusty bread, it makes a meal on its own.

Ingredients:

1. 1 tbsp. olive oil
2. 1 onion, chopped
3. 1 garlic clove, minced
4. 1 cup cubed courgette /zucchini (1/2-inch cubes)
5. 1 cup cubed carrot (1/2-inch cubes)
6. 1 cup chopped celery stick
7. ½ cup cubed eggplant (1/2-inch cubes)
8. ½ cup cubed potatoes (1/2-inch cubes)
9. ½ cup chopped white cabbage
10. 2 tomatoes, skinned and chopped
11. 1 tbsp. tomato paste
12. 5 cups vegetable stock ( or water)
13. 1 cup boiled flageolet beans
14. salt and pepper to taste

For Garnishing:
2 tbsp. freshly grated Parmesan cheese

Method:

Method:

1. Heat oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes.
2. Add the chopped vegetables and stir over a medium heat for 5 more minutes.
3. Add the tomatoes and the tomato paste and stir well.  Add the vegetable stock, stir and cover the pan and simmer slowly for about 40 minutes till all the vegetables are tender.
4. Add the boiled beans and season with salt and pepper.  Bring to a boil.
5. Add some water if necessary, to get the desired consistency.
6. Ladle soup into soup bowls and sprinkle some Parmesan cheese and serve hot.