Here is a Minestrone recipe I have used for many years. It is a meal in itself!
Olive oil to cover the base of a large stockpot
I large onion chopped.
2 carrots chopped
2 parsnips chopped
4 large potatoes, cut into large cubes
1/2 bunch of celery chopped
1/4 cabbage sliced and cut into smaller sections
2 cups of green beans sliced
I large can of chopped peeled tomatoes, the same again of water or good stock, or add two shicken or beef stock cubes
I can of kidney, lima or cannelini beans.
Salt and pepper to taste.
Freshly grated parmesan or hard cheese to finish at table
Cube/chop all the veges, then sweat them off in the olive oil in the stockpot. Add tomatoes and stock, or water and stock cubes and simmer until all the vegies are cooked through. Add extra tomatoes or water as necessary. Add the canned beans at the last minute to heat through before serving.
Serve with crusty bread and lashings of parmesan over the soup.
Serves at least 6. Freezes well.