Genoese Minestrone Soup

Ingredients

1 can red kidney beans, drained
4 oz small macaroni, cooked a la dente in salted water and drained
6 oz french beans, cut into 1 inch pieces
3 medium carrots, peeled and diced
3 medium potatoes, peeled and diced
6 oz fresh or frozen peas
4 oz can or frozen corn kernels
salt and pepper
2 litres vegetable stock
4 oz grated parmesan cheese
2 medium tomatoes, peeled, deseeded and chopped
4 garlic cloves
4 oz olive oil

Method

In a pan, put the kidney beans, french beans, carrots, potatoes, peas, corn and vegetable stock. Bring the stock to a boil, reduce heat and simmer until vegetables are tender, about 45 minutes.

In a food processor, puree the garlic and tomatoes with a little salt and pepper. With the blades running, gradually add the oil.

Add the macaroni and the tomato garlic puree to the soup. Cook for 2 or 3 minutes. Taste and adjust salt and pepper.

Serve hot, topped with grated parmesan cheese.

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