Hearty Italian Vegetable Soup
2-3 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
½ medium eggplant, diced
2 small zucchini, diced
2 medium carrots, diced
10 green beans, cut into lengths
4-5 canned, peeled tomatoes, drained & chopped
2 L vegetable stock
½ small Savoy cabbage, sliced
½ cup Arborio rice
½ cup canned red kidney beans, rinsed & drained
Salt & pepper
2 Tpesto
Freshly grated parmesan
1 onion, chopped
2 garlic cloves, crushed
½ medium eggplant, diced
2 small zucchini, diced
2 medium carrots, diced
10 green beans, cut into lengths
4-5 canned, peeled tomatoes, drained & chopped
2 L vegetable stock
½ small Savoy cabbage, sliced
½ cup Arborio rice
½ cup canned red kidney beans, rinsed & drained
Salt & pepper
2 Tpesto
Freshly grated parmesan
Heat oil in a large pot and saut? onion and garlic until soft. Add eggplant, zucchini, carrots and beans. Stir, add tomatoes and cabbage and stock to cover. Bring to the boil and rapidly boil for about 10 mins. Then add rice and kidney beans, stir and cook for 7-8 mins, until rice is tender. Season and mix in pesto. Ladle soup into large serving bowls and top with parmesan.