Served as vegetable soup.Suitable for vegetarians. Italian Vegetarians recipe.

Italian

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 Onion, chopped

2 teaspoons Garlic, finely chopped

1 Rib of celery chopped

1 Carrot, chopped

1 Potato, diced

1 Big Zucchini, diced

2 large Tomatoes, blanched and chopped

2 Tablespoons Tomato Paste

4 cups Vegetable Stock

1 cup fresh Basil, shredded

1 cup finely shredded Green Cabbage

1 cup French Beans, trimmed and halved

1/2 cup broken Spaghetti

1 cup grated Parmesan Cheese

Salt and freshly Milled Pepper to taste

Heat the olive oil and butter in a saucepan. Saute the onions and the garlic on medium-low heat for about 2 minutes. Add the celery, carrots, potatoes and fry for about 2 minutes. Add zucchini and stir fry briefly on high flame. lower the heat. Cover and cook for about 10 minutes or till the vegetables are softened. Stir in the chopped tomatoes, tomato paste, vegetable stock and fresh basil. Bring to a boil. Cover and simmer for about 15 minutes. Add the cabbage, beans and spaghetti pieces. Season to taste with salt and freshly milled pepper. Cover and simmer for about 15 minutes or till the spaghetti and all vegetables are cooked. Top with grated parmesan cheeseServe piping hot with freshly baked herbed garlic bread or lots of crusty bread.

Preparation time: 10-12 minutes

Cooking time: 45-50 minutes

Serves: 4

Tips:

Drained canned canellini beans can be added to the soup as a variation. Any type of pasta like conchigliette (little shells) or anillini (small rings) can be used in place of spaghetti. Add more stock or water to get a soup of desired consistency. The best quality of parmesan will be labelled parmigiano reggiano. The amount of cheese can be increased if desired especially if children love it.

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