- 4oz haricot beans, soaked overnight
- 2 pints vegetable stock
- 1 clove garlic, crushed
- 2 tablespoonsful vegetable oil
- 2 onions
- 2 celery stalks
- 2 carrots
- 1 turnip
- 4 tomatoes
- 1 small cabbage
- 2oz wholewheat macaroni
- 1 tablespoonful tomato puree
- 1 teaspoonful oregano, or to taste
- Chopped parsley
- Grated Parmesan cheese
- Seasoning to taste
Method:
1. Heat the oil and toss in the finely chopped onions and garlic; saute for a few minutes.
2. Wash, peel, and slice or dice the celery stalks, carrots, turnip and tomatoes; shred the cabbage.
3. Add the celery, carrot and tomato to the pan and saute until just turning golden; pour in the stock; tip in the drained beans, tomatoes, tomato puree, herbs and seasoning.
4. Boil for 10 minutes, cover the pan and simmer for 45 minutes.
5. Add the macaroni and cabbage and continue cooking for about 20 minutes more, or until the beans and macaroni are tender. (You may need to add more liquid, although this is a thick, chunky soup, so don’t water it down too much.)
6. Adjust the seasoning; serve topped with freshly chopped parsley and grated cheese if liked.
Tags: Soup
