Minestrone Soup

Green = 0 syns! Using HExA for the Parmesan and HExB for Olive oil.

Serves: 4 people
Preparation: 15 mins
Cooking: 45 mins

2 tbsp Olive oil
2 Garlic cloves, chopped
2 Red onions, chopped
1 Red pepper, deseeded and chopped
1 Orange pepper, deseeded and chopped
400g/14oz can Chopped tomatoes
1ltr/1.75 pints Vegetable stock
1 Celery stick, trimmed and sliced
400g/14oz can Borlotti beans
100g/3.5oz Green leafy cabbage, shredded
75g/2.75oz Frozen peas
1 tbsp Chopped fresh parsley
75g/2.75oz Dried Vermicelli
Salt and pepper
Freshly grated Parmesan cheese, to garnish (optional, but a nice addition)

Heat the oil in a large saucepan. Add the garlic and onions and cook over a medium heat, stirring for 3 minutes, until slightly softened.
Add the red and orange peppers and the chopped tomatoes and cook for a further 2 minutes, stirring.
Stir in the stock, then add the celery. Drain and add the borlotti beans along with the cabbage, peas and parsley.
Season with salt and pepper.
Bring to the boil, then lower the heat and simmer for 30 minutes.
Add the vermicelli to the pan. Cook for a further 10-12 minutes, according to the packet instructions.
Remove from the heat and ladle into serving bowls.
Garnish with freshly grated Parmesan.

This is a really satisfying Minestrone, which can be pepped-up with plenty of ground pepper, or a splash of tabasco if desired. If vermicelli is unavailable, normal dried spaghetti can be substituted - but break it up into small pieces, so they are about 1cm in length.

If not using HExA/B for the Parmesan and olive oil, use 1 syn for the cheese and 3 syns for oil.