Helen’s Minestrone Soup

For a cold day, I needed something with broth to keep warm.
Could I get my serving of veggies in at the same time? This is comforting vegetable soup.
For all its veggies it’s surprisingly light, with a clear broth.
It is delicious and beautiful! Let’s cook!!!

Ingredients

• 250 g carrots, peeled and chopped into cube size
• 250 g potatoes, peeled and chopped into cube size
• 200 g celery, washed, chopped into cube size
• 200 g green beans, cut ends off and chopped into bite size
• 200 g dried spiral pasta
• 150 g red cabbage, thinly sliced
• 150 g can mixed beans
• 1 – 1 1/2 L vegetables stock
• 1 tub small tomato paste
• ¼ c pasta sauce garlic and herbs
• 5-8 Tbs olive oil
• 2 cloves of garlic, finely chopped
• ½ handful of parsley for garnish
• Salt and pepper

Instructions:

1. Heat a large saucepan with oil over high to medium heat.
2. When hot, add garlic and stir until fragrant.
3. Add the carrots, celery, and potatoes, and stir-fry for 5 minutes. Then, add the broth and stir with the pasta sauce.
4. Bring the mixture to a boil and reduce heat to medium, about 30-40 minutes, until cooked Vegetables are tender.
5. Add pasta and cook for 10 minutes, covered, reducing heat.
6. Next, add the red cabbage and green beans and cook until slightly soft.
7. Flip it over and make sure the pasta is clean. Season with salt and pepper.
8. Then add the mixed beans and tomato paste and mix well.
9. Let it simmer for 10 minutes.
10. Garnished with parsley. Season to taste.
11. Can be served with bread on butter.