1/3 cup olive oil
2 cloves of garlic, finely chopped
1/2 cup chopped bacon or salt pork
2 carrots, diced
3 sticks celery, sliced
2 potatoes, peeled and diced
2 zucchinis diced
125g green beans, chopped
250g shredded cabbage
410g can of peeled tomato's, chopped
1 teaspoon of dried oregano
8 cups of chicken or beef stock
1 cup elbow macaroni
315g can of cannellini beans, drained
1 tablespoon of fresh chopped basil
freshly grated parmesan for serving

Heat oil in a large pan and cool garlic, onions and bacon until onions are translucent.
Add carrot and celery, cook for 3 minutes, stirring occasionally.
Add remaining vegetables, tomato's and juice from can.
Stir in oregano and stock.
Bring to the boil and simmer soup for one hour.
Add macaroni, cook for 10 minutes.
Add cannellini beans and Basil. Simmer for 5 minutes.
Serve sprinkled with parmesan and thick crust bread.

Asparagus Soup

2 X 345g cans of green asparagus spears
1 cup of chicken stock
3/4 cup of cram
2 egg yolks
salt, and pepper to taste.
1 tablespoon of finely chopped chives

Place Asparagus spears with liquid and chicken stock into food processor. Blend until smooth.
POur into saucepan and bring to the boil. Remove from heat.
Beat cream lightly with egg yolks and stir slowly into soup.
Add salt and pepper to taste.
Re heat soup without boiling. **Boiling will result in the  egg and cream curdling.
Serve sprinkled with Chives

Potato and Leek Soup

450g potatoes, peeled and diced
1 large onion, chopped
450g leeks, discard root and green part
50g butter or margarine
2 bay leaves
600ml vegetable stock
150ml milk
150ml cream
1/2 teaspoon grated nutmeg
* salt and pepper to taste

Slit leeks down the center from the top to bottom, wash well. Drain and slice into 2.5 cm rings.
Melt butter in a large pot.
Sauté diced potatoes, onion and bay leaves for 5 ins.
Add sliced leeks to pan continue to sauté for a further 4 min.
Pour in stock, then add salt and pepper.
Bring to the boil, cover and then simmer for 15 min or until potatoes are cooked.
Remove from heat and reserve 1/3 of cooked vegetables.
Discard bay leaves.
Puree remainder in food processor until smooth.
Return to pan adjust seasoning to taste, stir in milk, cream and nutmeg.
Add reserved vegetables.
Re heat gently stirring occasionally.
**Boiling will result in the cream curdling.