2 tsp olive oil.
1 small brown onion (80g), chopped coarsely.
2 Garlic cloves, crushed.
2 trimmed celery stalks (200g), chopped coarsley.
1 small Carrot (70g), chopped coarsley.
1 small Zucchini (90g), chopped coarsley.
810g canned crushed tomatoes.
1 medium Potato (200g), chopped coarsley.
625ml chicken stock.
375ml water.
180g macaroni pasta.
100g red kidney beans, rinsed & drained.
80g Wombok/Cabbage, shredded finely.
40g Spinach leaves, shredded coarsley.
1/2 cup fresh Basil, shredded.
40g parmesan cheese, coarsley grated.

Heat the oil in a large saucepan.
Cook the onion and garlic, occasionaly stirring until the onion softenens.
Add the celery, carrot and zucchini, stir while cooking for approx 5 mins.
Stir in the undrained tomatoes, potato, stock & water & bring to the boil.
Add pasta, allow to simmer uncovered for approx 15 mins or until potato & pasta are tender.
Stir beans through soup until hot.
Prior to serving, stir wombok, spinach & basil into the soup & serve with grated cheese.

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