Vegetable Minestrone - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, chopped coarsely
1 clove garlic, minced
1/3 cup tomato puree
2 cups vegetable stock
3 cups tomato pasta sauce
1 stalk celery, trimmed, chopped finely
1 None carrot, chopped finely
1 None zucchini, chopped finely
3 oz green beans, trimmed, sliced diagonally
1 (13.5 oz) can borlotti beans, rinsed, drained
4 oz macaroni
3-4 sprigs fresh basil, leaves coarsely chopped
None None shaved Parmesan cheese, to garnish

Preparation

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomato puree and cook, stirring, for 2 mins. Add 6 cups water, stock and pasta sauce. Bring to a boil.
Add celery to pan and simmer for 10 mins. Add carrot, zucchini and green beans. Simmer for 20 mins, or until carrot is tender. Add borlotti beans and pasta. Simmer for 10 mins, or until pasta is tender. Season to taste.
Serve soup topped with basil and sprinkled with shaved Parmesan.