Minestrone pasta soup

A tasty, wholesome recipe that's a cinch to prepare.

Ingredients (serves 4):
1 can Italian tomatoes
25g butter
1 large onion, diced
2 carrots, diced
1 celery stick, diced
100g potatoes, peeled and diced
1 zucchini, diced
50g French beans, diced
1 litre beef stock
100g cabbage, shredded
200g shell pasta, cooked
20g grated parmesan cheese

Method:
1. In a food processor, blend tomatoes with the juice.
2. Take a large pot, melt butter and fry onions until soft.
3. Add carrots, celery, potatoes, zucchini and French beans. Stir fry for 2 minutes.
4. Add beef stock and blended tomatoes and bring to a boil, then simmer for about 30 minutes.
5. Add cabbage and simmer for another 15 minutes.
6. Stir in cooked pasta and parmesan cheese.

Tips:
Make a larger batch of soup and store it in the fridge overnight. Then heat, and add pasta and cheese before serving.

Recipe source: Simply Her magazine (Nov 2007)