How to Make Appetizing Not-exactly Minestrone Soup

Not-exactly Minestrone Soup.

Not-exactly Minestrone Soup very diverse and have mind sense that unique. Some kinds of Not-exactly Minestrone Soup recipes are also enough convenient to process and do not pick up long. Even though not everyone likes Not-exactly Minestrone Soup food, nowadays some people are got attached and like the sundry Not-exactly Minestrone Soup foods on hand. This could be seen of the number of restaurants that prepare Not-exactly Minestrone Soup as one of the dishes. You can cook Not-exactly Minestrone Soup using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Not-exactly Minestrone Soup

1. Prepare 1 tbsp of Oil.
2. You need 1 of onion, chopped.
3. You need 4 cloves of garlic, chopped.
4. Prepare 2 tbsp of tomato purée.
5. Prepare 1 of leek, sliced.
6. You need 3 of carrots, diced.
7. You need 1 of pepper, deseeded and diced.
8. You need 100 g of chestnut mushrooms, chopped.
9. It's A few of cherry tomatoes, halved.
10. You need 400 g of tin chopped tomatoes.
11. You need 2 litres of vegetable stock. “Marigold” or stock cubes fine.
12. You need Handful of dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces.
13. It's 400 g of tin cannelloni beans, drained.
14. You need 1/4 of cabbage in strips. The core stalk has also been used, diced.
15. It's 1 tsp of each dried oregano and thyme.
16. You need 1/2 tsp of dried basil.
17. You need of Grated Parmesan cheese.

Not-exactly Minestrone Soup instructions

1. Heat the oil in a stock pot or large saucepan. Gently fry the onion for 3 minutes, only stirring to avoid sticking..
2. Add the garlic and fry for a further minute. Then stir in the tomato purée, pepper, mushrooms and the leek and continue to fry gently for another 2 minutes..
3. Stir in the carrots and continue gently frying for 2 minutes or until all the vegetables are nicely softened but not browned. Add the cherry tomatoes and give it all another gentle stir..
4. Add the tinned tomatoes and the stock. Gently but throughly stir, add the oregano, thyme and basil, bring to the boil, reduce to a simmer, put a lid on and cook for 15 minutes..
5. Add the beans and the pasta, stir and continue to cook until the pasta is cooked, around 8-12 minutes..
6. Stir in the cabbage and cook for a further 2-3 minutes. Then season to taste and serve piping hot, with a sprinkling of Parmesan cheese..

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