Minestrone

I have to thank my friend Gemma for sharing this Women's Weekly recipe with me. She raved about it and once I made it, I could easily see why! It is healthy, delicious, hearty and only 227 calories for a generous serve. If you're after a great minestrone, look no further!

Ingredients (serves 6)
2 teaspoons olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 celery stalk, diced
1 large carrot, diced
1 litre (4cups) vegetable stock
1 cup (250ml) water
810g can crushed tomatoes
1 medium zucchini, diced
2 cups finely shredded cabbage
150g small shell pasta
400g can white beans, rinsed, drained
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (60g) shaved parmesan

Method
Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens.  Add celery and carrot; cook, stirring, 5 minutes.

Stir in stock, the water and undrained tomatoes; bring to a boil.  Reduce heat; simmer, covered, about 20 minutes or until vegetables are tender.

Add zucchini, cabbage, pasta and beans; cook, uncovered, about 15 minutes or until pasta is tender.  Stir in parsley.

Serve soup topped with cheese.