Mamma Mazzoni’s Low Fat Minestrone Soup

Ingredients – 4 Servings
3 celery stalks, chopped
3 carrots, chopped
250 grams baby potatoes, cut into quarters
1/2 cabbage, cut into thin slices
1 tin cannellini/butter beans, drained
1 onion, chopped
400grams tinned chopped tomatoes
1 Litre vegetable stock
4 tablespoons olive oil
Salt
Pepper
Grated parmesan for serving (to keep the disk vegan, don’t use any)

Method
On medium heat, put the olive oil and onions into a large saucepan. After about 3 minutes add the celery, vegetable stock, tomatoes, carrots, cabbage, potatoes and beans.
Lower the heat to the lowest setting, cover the saucepan and leave for about 2.5 to 3 hours. You can eat it after about an hour but the longer you leave it, the better it will be.
I asked my mum what keeps the carrots and potatoes from going mushy since they are in the hot water for so long and she said it was because of the acidity from the tomatoes and the olive oil, she hasn’t ever been wrong about anything else in the kitchen so I’ll take her at her word about it!
Add salt and pepper to taste and serve with parmesan.
What you don’t eat, put in the fridge and enjoy over the next few days. The great thing about this soup is that you can add a few extra vegetables and more water after you’ve had the first few servings, just make sure to keep the water you add proportional to how many servings you have had.