A classic Italian recipe which is ideal for using up almost all kinds of leftover vegetables and is perfect for warming up on the first chilly autumn evenings. Most Minestrone recipes only have in common that vegetables are used in the soup and grated Parmesan cheese is sprinkled on top before serving. I.e. you can hardly make any mistake in selecting the vegetables and ingredient amounts. I recommend using celery for this soup, it is an excellent match. You could use potatoes instead of noodles, but in my opinion noodles are mandatory. You could use Tortellini of course.
Cubed tomatoes (fresh or canned)
Cooked small noodles
Cut up the vegetables and fry them (all expect the cubed tomatoes) in a small amount of oil before adding the vegetable stock. Cook the soup until all vegetables are tender. Add the tomatoes add the end of the cooking time, otherwise you will have tomato soup and not a clear minestrone base. Add the herbs and salt and pepper to taste. Serve with freshly grated Parmesan cheese on top.