This minestrone soup has and amazing taste that is rich and savory. Delicious fresh vegetables in a herb filled tomato broth combined with tender pasta is simply fabulous. Preparation for this minestrone soup recipe will take a some time, but once you get all the chopping done, cooking will only take about 30 minutes.

Ingredients

• 4oz Carrot (Chopped)
• 4oz Celery (Chopped)
• 4oz Onion (Chopped)
• 2 Garlic Cloves (Minced)
• 1 Tablespoon Fresh Basil (Chopped)
• 1 Tablespoon Fresh Oregano (Chopped)
• 1/2 Teaspoon Ground Pepper
• 15oz Canned Cooked Red Kidney Beans (Drained)
• 14oz Canned Tomatoes (Chopped)
• 5oz Cabbage (Coarsely Chopped)
• 1 Courgette (Chopped)
• 3oz Pasta (Orzo or Ditalini)

Preparation

Pour one and a half pints water into a large saucepan and add the carrot, celery, onion, garlic, basil, oregano and pepper. Bring the mixture to a boil, then reduce the heat. Cover the pan, and simmer the mixture for 15 minutes.

Next add the kidney beans to the pan with the tomatoes, cabbage, courgette and pasta. Return the mixture to a boil and reduce the heat. Next cover the pan and simmer for 5-10 minutes until the pasta is tender and cooked. Serve hot with some buttered bread of a sandwich.