Vegetable soup with cheese
Ingredients Method 1.In a large saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 1-3 minutes or until onion is soft.
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Ingredients
- 2 teaspoons olive oil
- 1 (150g) medium brown onion, chopped finely
- 2 cloves garlic, crushed
- 1 (100g) celery stalk, trimmed, chopped coarsely
- 1 (180g) large carrot, chopped coarsely
- 1 litre (4 cups) vegetable stock
- 1 cup (250ml) water
- 810 grams cans crushed tomatoes
- 1 (120g) medium zucchini, chopped coarsely
- 2 cups (160g) cabbage, finely shredded
- 150 grams small shell pasta
- 300 grams can white beans, rinsed, drained
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 3/4 cup (60g) shaved parmesan
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