Minestrone Soup with Fresh Parsley & Parmesan

Prepare the vegetables by finely chopping the brown onion, garlic, red capsicum, carrot, celery, and zucchini. Grate the parmesan cheese and chop the fresh parsley. Set aside.

Dissolve vegetable stock cube in 450-500ml of boiling water per person, according to the number of servings required. Ensure the stock is well mixed and set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and saute until they begin to soften, about 2-3 minutes.

Add the chopped red capsicum, carrot, celery, and zucchini to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.

Pour in the vegetable stock and add the chopped tomatoes and cannellini beans to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, allowing the flavors to meld.

Bring a separate pot of water to the boil. Add the rice vermicelli noodles, and cook for 2-3 minutes or until tender. Drain and rinse under cold water to prevent sticking.

Once the soup has finished cooking, add the cooked rice vermicelli noodles to the pot, and stir to combine. Allow the soup to heat through for an additional 2-3 minutes.

Serve the minestrone soup in bowls, garnished with the grated parmesan cheese and chopped fresh parsley. Accompany with a side of crusty bread if desired.