ingredients
30 ml olive huil
1 onion, peeled and chopped
1 stalk celery, diced
2 carrots, peeled and diced
1 green pepper, diced
1 turnip, peeled and diced
2 potatoes, peeled and diced
1/4 Littre chicken broth, 5 cups hot
1 sprig of fresh thyme
2 sprigs of fresh parsley
1 bay leaf
4 large garlic Plees, seeded, chopped2 cloves garlic, peeled, crushed, chopped
15 ml chopped fresh basil
1/2 cup small dried pasta
1/2 cup cooked white beans
salt and pepper
parmesan
in a large saucepan half of the oil over medium heat;
to cook over low heat for 4 minutes, onion, celery and carrots
add turnips, peppers, potatoes and cabbage
avce wet chicken broth and season
tie up all the herbs, the soup ajoutet
bring to a boil and cook until vegetables are tender.
Heat the remaining oil in a skillet over medium heat
add the tomatoes, garlic and basil
season well
cook for 5 minutes over high heat
then stir into soup
add pasta and beans
adjust seasoning and cook 1o minutes
remove the herbs and serve with grated parmesan
to cook over low heat for 4 minutes, onion, celery and carrots
add turnips, peppers, potatoes and cabbage
avce wet chicken broth and season
tie up all the herbs, the soup ajoutet
bring to a boil and cook until vegetables are tender.
Heat the remaining oil in a skillet over medium heat
add the tomatoes, garlic and basil
season well
cook for 5 minutes over high heat
then stir into soup
add pasta and beans
adjust seasoning and cook 1o minutes
remove the herbs and serve with grated parmesan
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