My Minestrone Soup

• 2 Tbsps. oil
• 1 carrots\cooked, chopped
• 1 onions\cooked, chopped
• 2 celery sticks, chopped
• 4-1/4 cups vegetable stock
• 1 bay leaves
• 1 leeks\cooked, shredded
• 1 potatoes, chopped
• 1/2 lb. canned tomatoes, chopped
• 1 cloves garlic, crushed
• 1/4 cauliflowers, broken into florets
• 3 oz. conchiglie
• salt and pepper
• Double Gloucester cheese, grated, to serve

Heat the oil in a large pan. Add the carrot, onion and celery and fry until just beginning to colour. Add the stock, bay leaf, leek and potato. Bring to the boil, cover and simmer for about 40 minutes. Add the tomatoes to the pan with their juice, the garlic, cauliflower, pasta and salt and pepper to taste. Simmer for 12 to 15 minutes, until the pasta is tender. Check the seasoning, spoon into individual soup bowls and sprinkle with the cheese.