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This famous vegetable and pasta soup from Italy makes a delicious and colorful starter to an Italian meal.

Preparation: 20 minutes

Cooking time: 30 minutes

Serves: 2

Ingredients:

15ml (1tbsp) olive oil

1 small onion, chopped

1 clove garlic, crushed

1 medium potato, scrubbed and diced

1 carrot, diced

1 stick celery, roughly chopped

85g (3 oz) cabbage, shredded

2 fresh or canned tomatoes, chopped

425ml (3/4 pint) water or vegetable stock

1 bouquet grain

85g (3 oz) fresh or frozen peas, shelled

55g (2 oz) macaroni or any pasta shape

Freshly ground sea salt and black pepper, to taste

25g (1 oz) fresh Parmesan cheese, grated

Method:

Heat the oil in a saucepan and fry the onion and garlic gently for about 2-5 minutes, until the onion is soft but not colored, stirring occasionally.

Stir in the potato, carrot and celery and fry for a further 3 minutes.  Stirring occasionally.

Add the water or stock to the vegetables in the saucepan, then add the bouquet garni.

Stir in the peas, kidney bean and pasta, cover and simmer gently for 10-15 minutes, or until the pasta is just tender, stirring occasionally.

Remove and discard the bouquet garni, season with salt and pepper and ladle into individual serving bowls. Sprinkle generously with the grated Parmesan and serve.

Serving suggestion: serve with warmed bread rolls.

Variations: use any vegetables of your choice in place of the carrots, celery, potatoes, and cabbage. It is traditional for the soup to have peas and beans in it, so do not substitute these. Use whole wheat pasta for a change.

Cook’s tip: if you prefer a thicker soup, stir 15ml (1 tbsp) tomato puree into the soup 5 minutes before serving.

More about Simple Cooking Recipes for all Types of Greens.