Easy Minestrone

A few nights ago, I made a big pot of minestrone. It is not the most authentic recipe, but it is popular in our house.

The recipe that I use is one that I read ages ago in a women's magazine. Unfortunately, I can't remember which one and now just make the soup from memory, so I have tweaked it a bit anyway.

I used the left-over cabbage from the cabbage roles that I made a few weeks ago. When I made them, I chopped the remaining steamed cabbage and put it in the freezer. The cabbage amount below is just an estimate based on about how much was left.

Easy Minestrone

2 medium onions
2 cloves garlic (more if you like)
2 tablespoons olive oil
1 800g(?) tin backed beans
1 440g tin crushed tomatoes
1/4 cabbage
2 sticks celery
2 carrots
1 teaspoon dried thyme
dash black pepper (or more to taste)
2 vegan stock cubes (your choice of flavour)
250g short shapes pasta
water to cover well.

1. Chop the fresh vegetables. Gently fry them in a large soup pot with the oil.
2. Once the onion is translucent, add all remaining ingredients except the pasta. Add water to desired soup consistency.
3. Bring to boil and then simmer 20 minutes.
4. Add pasta. Bring soup back to boil. Reduce to a simmer and simmer until pasta is tender (10-15 minutes).
5. Add extra water if the soup has become too thick as the pasta cooked. Reheat it if you do this.
6. Serve with crusty bread.

This recipe freezes well. It is usually popular with everyone, including omnis.