Quick minestrone

Serves: 4

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• 2 tablespoon(s) olive oil
• 1  celery stick, chopped
• 1 small onion, chopped
• 1  red pepper, cored, deseeded and cut into 5mm/¼in pieces
• 2  garlic cloves, crushed
• 6  tomatoes, seeded and cut into 5mm/¼in pieces
• 1 tablespoon(s) chopped thyme
• 425ml/14½fl oz hot vegetable stock
• 110g/3¾oz small pasta shapes
• ½ Savoy cabbage, shredded
• Freshly grated Parmesan

Method

1. Heat the olive oil in a large saucepan. Add the celery and onion and cook for 5 minutes. Add the red pepper, garlic, tomatoes and thyme. Season with salt and ground black pepper, then stir well and cook, covered, for a further 5 minutes until soft.
2. Pour in the hot stock, increase the heat and bring to the boil. Add the pasta and cabbage and cook for 5-6 minutes until cooked. Serve immediately with the grated Parmesan on top.

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