1 large onion, chopped
4 stalks celery, sliced
2 large carrots, scrubbed and sliced
250gm green beans (I used frozen)
2 large potatoes, peeled and cubed
1 small cabbage, shredded
350ml tomato juice (I blitz a can of chopped tomatoes)
80gm small pasta shells
1 litre hot vegetable stock
2 x ±350gm cans cannellini beans, rinsed and drained
1 small loaf olive Ciabatta
Method
Put all the vegetables into a large saucepan as you prepare them.
Add the stock, tomato juice and pasta shells.
Simmer for 20 minutes, by which time the vegetables and pasta will be al dente.
Add the cannellini beans.
Allow to heat through thoroughly.
Ladle into individual bowls and serve with Ciabatta bread.
Posts
No comments:
Post a Comment