Minestrone Soup

This infinitely variable and satisfying soup is based on the Elizabeth David transcription of the method. It makes a tremendously large pot of soup but that's fine because it's better reheated on the second day than the first and it can be frozen in person sized portions for instant warming week day lunches.

There is no salt added to this recipe because I shouldn't eat it and prefer to add my allowance to the bowl. If you want to add salt as you cook put it in after the beans are fully softened.

Ingredients
200g dried haricot beans
olive oil
half a small cabbage, chopped finely
3 onions, sliced
3 garlic cloves
herbs and seasoning

3 small potatoes, chopped
2 carrots, chopped
a piece of celery, chopped
400g tin of chopped tomatoes with juice (not economy brand)
a splash of elderberry ketchup or use a glass of red wine if you don't have seven years to spare.

a handful of green beans chopped into 2cm pieces
55g broken-up macaroni or spaghetti, or pastine, or any of the pasta made in small shapes, such as little stars, little shells, etc.

Method
1. Put the haricot beans to soak overnight. Next day melt the sliced onion into the oil, adding the garlic, the cabbage, and plenty of herbs, marjoram, thyme, basil, or whatever may be available. Let this get really soft and slightly golden then add the drained haricot beans. Cover them with 1.8L hot water and let them boil gently and steadily for 2 hours or until the beans are cooked.

2. Now put in the carrots, potatoes, celery, wine or elderberry ketchup and the tinned tomatoes. Allow to cook for 20 minutes.

3. Ten minutes before serving, add the green beans, and the pasta. You may need to add a little more water if the liquid has reduced a lot, don't add more than 500ml.

4. Add a little chopped parsley over each serving and serve with bread. Some may like to add nutritional yeast. (o.k. I know ED would never have said the last bit!)