Minestrone Soup

• 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.