Minestrone Soup with Fresh Parsley & Parmesan

Finely dice the brown onion, celery, carrot, red capscium, courgette, garlic and fresh parsley.

Grate the parmesan and set aside.

Heat the oil in a deep sauce pan. Drain the cannellini beans and rinse well under cold water.

Add the garlic, onion and celery and cook over medium heat; stirring until softened.

Add the red capsicum, courgette and carrot and cook for a further 2 minutes.

Add the chopped tomatoes and 250ml of water per person.

Stir in the vegetable stock cube until dissolved. Around 1/2 cube per person or 1 cube for each 500ml of water.

Add the cannellini beans and fresh parsley.

Season with salt and pepper.

Bring to the boil and then simmer for 8-10 minutes. Add any remaining stock or water if it becomes too dry.

Add the vermicelli to the pan and cook until the pasta is tender. Distribute the soup among serving bowls, garnish with parmesan.