This is a classic Italian soup that is hearty and warming for the winter months.
Any combination of vegetables can be used. Serve sprinkled with fresh basil, grated parmesan and a side of crusty bread.
1 tbsp olive oil
1 large red onion, peeled and diced
1 celery stick, diced
2 small garlic cloves, crushed
350g root vegetables (carrots, potatoes, turnip, swede) diced
1 x 400g can chopped tomatoes
600ml vegetable stock
1 bay leaf
60g macaroni pasta
50g greens (cabbage, kale or spinach) finely shredded
400g can cannellini beans, drained
Select the SAUTE function, then add the oil and allow to heat. Add the onion and celery and fry for 2 minutes followed by the garlic for a further 3 minutes until saute is complete.
Add the root vegetables, tomatoes, stock and bay leaf, stir to combine.
Put the lid on and select CHUNKY function.
After 15 minutes of cooking remove the lid and add the pasta, stir and replace the lid. Cook until 3 minutes remain, remove the lid and add the greens and the rinsed cannellini, stir and replace lid, cook to the end of the program.
Season to taste and remove the bay leaf before serving.