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Categories:
vegetable onion carrot stalks celery garlic tomatoes vegetable stock macaroni green beans borlotti Swiss chard Bread Parmesan cheese
Viewed: 30 - Published at: 3 years agoIngredients
- 1 tbsp vegetable or olive oil
- 1 None medium onion, chopped
- 1 None large carrot, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 (13.5 oz) can diced tomatoes
- 6 cups vegetable stock
- 2 oz macaroni
- 4 oz green beans, cut into 1 inch pieces
- 1 (13.5 oz) can borlotti (cranberry) beans, rinsed
- 4 leaves Swiss chard, coarsely chopped
- 3 thick slices sourdough bread, cut into 2/3 inch pieces
- 1 oz Parmesan cheese, finely grated
Method
- Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Sweat, stirring, for 12-15 mins, or until soft. Add garlic and cook, stirring, for 1 min, or until fragrant. Add tomato and stock. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 15 mins. Add pasta and cook, uncovered, for 5 mins. Add green beans and cook for 5 mins. Add borlotti beans and chard. Cook for 2-3 mins, or until chard is just wilted.
- Meanwhile, to make parmesan croutons, preheat oven to 375°F. Grease a large baking tray. Arrange bread in single layer on prepared tray. Lightly coat with oil and sprinkle with Parmesan. Bake for 10 mins, or until crisp and golden brown.
- Ladle soup into serving bowls. Top with parmesan croutons. Serve.
