Minestrone Soup

2 Onions

3 Carrots

3 Sticks Celery

250g Potatoes

2 Zucchini

90g Green Beans

250g Cabbage

1/2 cup Oil*

40g Butter*

5 cups Water

1 Chicken Stock Cube

3 Beef Stock Cubes

2x 400g cans Whole Tomatoes

1 can Cannellini Beans

Salt and Pepper

Peel and finely chop onions, carrots, celery, peel and dice potatoes, dice zucchini, top and tail beans and chop into small pieces and shred cabbage.

Heat oil and butter in large pan ( *I only used 1 tbl spn of each )

Cook onions over medium heat until pale golden brown.

Add carrots and cook for 2 to 3 minutes, stirring occasionally.

Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage.

Stir in water, crumbled stock cubes and undrained, mashed tomatoes.

Bring to boil, reduce heat, cover and simmer for 1 1/2 to 2 hours or until soup is thick.

During the last 15mins of cooking stir in the drained and rinsed cannellini beans.

Season with salt and pepper.

If desired grated parmesan cheese can be stirred into the soup before serving.

120 calories per 1 cup serve
I used My Fitness Pal's    Recipe Calculator to work out the calories for this meal

Recipe from my very old version of The Australian Womens Weekly Italian Cooking Class Cookbook

Chocolate & Marshmallow WHOOPIES

125g butter, at room temperature

• 160g (1 cup, lightly packed) brown sugar
• 1 tsp vanilla extract
• 1 egg
• 50g (1/2 cup) cocoa powder, sifted
• 1 tsp bicarbonate of soda
• 300g (2 cups) plain flour
• 330ml (1 1/3 cups) buttermilk

MARSHMALLOW FILLING

• 3 egg whites
• 270g (1 1/4 cups) caster sugar
• 2 tbs glucose syrup
• 1 tsp vanilla extract
• Pinch of salt
• 
  
• Preheat oven to 190°C.
• Line 2 baking trays with non-stick baking paper
• Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy
• Beat in the egg
• Stir in the cocoa and bicarbonate of soda to combine
• Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth
• The mixture should be a little stiff
• Use a 3cm-diameter ice-cream scoop* to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges
• Bake, swapping the trays halfway through cooking, for 10 minutes** or until firm.
• Cool slightly then place on a wire rack to cool completely.
• Repeat, in 2 more batches, with remaining mixture

• To make the filling
• Whisk the egg whites, sugar, glucose, vanilla and salt in a heatproof bowl over a pan of simmering water for 10 minutes or until a ribbon trail forms when whisk is lifted
• Transfer the marshmallow mixture to a clean bowl
• Use an electric beater to beat for 5-8 minutes or until the mixture has cooled, is thick and holds it shape
• Place whoopies, base-side up, on a clean work surface
• Spoon the filling into a piping bag fitted with a 1cm fluted nozzle
• Pipe filling onto half the whoopies, leaving a 2mm edge
• Place the remaining whoopies on top and press lightly to sandwich together
• Place the whoopies in the fridge until you’re ready to serve them

* I piped the whoopie mixture onto the trays.

** I baked for 6 minutes because I think mine were a little smaller

Recipe from Taste.com.au