Mediterranean Soup With Parmesan Recipe
Ingredients:
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves garlic crushed
- 2 sticks celery, sliced
- 8 oz small mushrooms, wiped
- 20 oz jar puree
- 1 pt vegetable stock
- 15 oz can of mixed beans, rinse
- 8 oz pasta
- Salt and pepper to taste
- To garnish:
- 1 oz toasted cashew nuts
- 1 oz olives
- 3 tbsp freshly chopped coriander
- Parmesan cheese, grated
Directions:
- Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
- Tip in the puree stock and beans and bring the mixture to the boil.
- Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
- Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
- Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.