Appetizers | Soups | Salads | Main Dishes | Vegetables | Breads | Desserts | Kids Recipes | Special Diets | Holiday Favorites Our recipe collection will grow as our viewers submit recipes. Please, submit your own original recipes. Equivalent Measures | Weights and Measures | Substitutions | Tips Minestrone Soup 1 tbsp olive oil 1 onion, finely chopped 1 leek, halved lengthways and thinly sliced 2 garlic cloves, finely chopped 14 oz can chopped tomatoes in juice 1 carrot, finely diced 1 small turnip, finely diced 1 small potato, finely diced 4 1/2 oz peeled celeriac (celery root), finely diced 9 oz peeled pumpkin flesh, finely diced 3 cups water 4 cups chicken or vegetable stock 14 oz can cannellini or borlotti beans, drained and rinsed 3 1/2 oz leafy cabbage 3 oz small pasta shapes or broken spaghetti salt and pepper freshly grated parmesan cheese, to serve Heat the oil in a large saucepan over a medium heat. Add the onion , leek and garlic and cook for 3 - 4 minutes, stirring occasionally, until slightly softened. Add the tomatoes, carrot, turnip, potato, celeriac, pumpkin, water and stock. Bring to the boil, stirring occasionally. Stir in the beans and cabbage. Season lightly with salt and pepper. Reduce the heat and simmer, partially covered, for about 50 minutes until all the vegetables are tender. Bring salted water to the boil in a saucepan. Add the pasta and cook until it is just tender. Drain and add to the soup. Tast the soup and adjust the seasoning. Ladle into warm bowls and serve with Parmesan cheese to sprinkle on top. Copyright ©2008 Parker Marketing, Clarksville TN. All rights reserved. Site design by Gateway Business Solutions.