Hearty Italian Vegetable Soup
Serves: 4-6
2-3 Tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1/2 medium eggplant, diced
2 small zucchini, diced
2 medium carrots, diced
10 green beans, topped, tailed and cut into lengths
4-5 canned, peeled tomatoes, drained and chopped
2 litres vegetable stock
1/2 small Savoy cabbage, cored and sliced
1/2 cup Arborio rice
1/2 cup canned red kidney beans, rinsed and drained
freshly ground salt and pepper
2 Tbsp pesto (bought or homemade)
freshly grated parmesan
# Heat oil in a large pot and sauté 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 minutes.
# Then add rice and kidney beans, stir and cook for 7-8 minutes, until rice is tender. Season and mix in pesto.
# Ladle soup into large serving bowls and top with parmesan.