Minestrone Soup

Serves: 6-8

Ingredients:

2 cups diced potatoes
2 chopped tomatoes
2 cups chopped celery
1 cup sliced pumpkin or carrot
1 cup sliced zucchini
1 cup chopped onion
¼ cup cold-pressed extra virgin olive oil
1-1½ cups cooked kidney beans
2 tsp salt-free seasoning
12 cups cold water or Massel vegetable stock
100gm wholemeal macaroni
½ cup chopped parsley or chives for garnish

Parsley Sauce:

1 cup fresh parsley
1½ tbsp dried basil
½ tsp salt-free vegetable seasoning
2 tsp crushed garlic
-2 tbsp pine nuts

Method:

- Dice the potatoes and chop the rest of the vegetables.

- Heat saucepan, add half the oil and the vegetables, beans, seasoning and water.

- Bring to the boil, cover and simmer for 40 minutes. Alternatively, pressure cook for 15 minutes.

- Combine all ingredients for the sauce and blend until smooth. Set aside.

- Add the macaroni and cook till tender (about 10 minutes). Stir in sauce, remaining oil and serve with garnish.

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