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www.janbilton.co.nz

Vegetable Minestrone

1 each: large carrot, turnip, leek, celery stalk
2 tablespoons olive oil
1 large onion, diced
3-4 cloves garlic, crushed
4 cups vegetable or chicken stock
300g each: spinach or silver beet, green beans
2 large tomatoes, skinned and diced
400g can cannellini or kidney beans or similar, drained
1 cup peas

Peel and dice the carrot and turnip. Wash the leek well. Discard the tough green ends. Chop the remainder. Dice the celery.

Heat the oil in a large, heavy saucepan. Sauté the onion, until softened. Add the garlic, carrot, turnip, leek and celery. Sauté, stirring, until lightly coloured.

Add the stock and simmer for 15 minutes.

Wash and trim the green vegetables then chop. Add to the soup with the tomatoes, canned beans and peas. Season. Cover and simmer for about 30 minutes. Excellent served garnished with shaved Parmesan cheese and accompanied by crusty bread.

Serves 4-6.