Ingredients

• 2 red peppers
• 2 tablespoonfuls cooking oil
• 2 carrots, finely diced
• 2 medium-sized onions, finely diced
• 2 medium-sized potatoes, finely diced
• 4 pints stock, can be made from a stock cube
• 1 bouquet garni sachet
• ¼ lb. shelled peas, can be frozen
• 8 oz. cabbage, finely chopped or grated
• 6 oz. macaroni
•   salt and pepper, to taste
•   Parmesan cheese, grated, to serve

Method

1. Cut the red peppers in half, remove all the seeds and slice the peppers fairly finely.
2. Heat the oil in a large pan and fry the carrot, onion, potato and the pepper very gently, turning them continuously, until they are very lightly brown in colour; this will take about 15 minutes.
3. Add the stock and the bouquet garni and bring the soup to the boil, then reduce the heat and simmer for about half an hour.
4. Add the peas, cabbage and macaroni, bring to the boil again and simmer for a further 20 minutes until the macaroni is tender.
5. Season with salt and pepper if necessary and remove the bouquet garni.
6. Serve with a bowl of grated Parmesan cheese.

Notes