Chunky mixed vegetable soup
5 tablespoons olive oil
2 onions, diced
2 carrots, peeled and diced
2 celery sticks, washed and diced
200g tinned cannellini beans, drained
300g King Edward potatoes, peeled and diced
200g dark green cabbage, roughly chopped
400g tinned chopped tomatoes
200g French beans, diced
2 litres vegetable stock, made with 4 stock cubes
120g conchigliette (baby shells)
4 tablespoons roughly chopped flat-leaf parsley
80g freshly grated Parmesan cheese
Salt and pepper
Heat the olive oil in a large saucepan over a medium heat and fry the onions, carrots and celery for about 10 minutes or until golden.
Add the cannellini beans, potatoes, cabbage, chopped tomatoes, French beans and stock and bring to the boil. Season to taste. Reduce the heat, half cover the pan with the lid and cook for 30 minutes.
Remove the lid, add the pasta with the parsley and continue to cook over a medium heat for a further 25 minutes, stirring occasionally.
Check that all the vegetables are tender and the pasta is cooked and serve immediately sprinkled with plenty of Parmesan.