Mediterranean Soup With Parmesan RecipeTagged in Soups
Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
Tip in the puree stock and beans and bring the mixture to the boil.
Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.
- 2 tbsp olive oil
- 1 leek
- thinly sliced
- 2 cloves garlic crushed
- 2 sticks celery
- 8 oz small mushrooms
- 20 oz jar puree
- 1 pt vegetable stock
- 15 oz can of mixed beans
- 8 oz pasta
- Salt and pepper to taste
- To garnish:
- 1 oz toasted cashew nuts
- 1 oz olives
- 3 tbsp freshly chopped coriander
- Parmesan cheese
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