• 2-3 tablespoons olive oil
• 1 medium carrot diced
• 1 medium sized onion chopped
• 2 medium potatoes cubed
• 2-3 ozs swede, diced
• 2 stalks of celery chopped small
• 2 ½  pints vegetable stock
• 1 tablespoon tomato puree
• 1 teaspoon mixed herbs
• 2 to 3 cloves of garlic crushed
• 2 ozs of small pasta shells
• Salt and pepper to taste
• 2 oz french Beans
• 3 ozs leeks or cabbage shredded
• 2 ozs peas
• Chopped parsley for garnish
• Grated Parmesan cheese for garnish

Method:

In a large saucepean heat oil and gently fry the onion

Add the carrots, potatoes, swede and celery and continue frying gently for a few more minutes

Add vegetable stock, tomato puree, mixed herbs, garlic, salt and pepper and the pasta shells

Bring to the boil and then simmer for 20 minutes

Gradually add the leeks or cabbage, french beans and peas to retain their colour and simmer for a further 10 to 15 minutes

Serve immediately into bowls and garnish with chopped parsley and a sprinkle of grated parmesan cheese

Sufficient for 4 to 5 servings