Minestrone soup

Ingredients

• 2 Tbsp Olive oil
• 2 Garlic cloves chopped
• 1 Brown onion large chopped
• 1 L Vegetable stock (see notes)
• 1 cup Zucchini cubed
• 1 cup Cabbage chopped
• 1 cup Potato cubed
• 400g Organic Diced Italian tomatoes canned
• 425 g Organic kidney beans - canned (drained)
• 1/2 cup Macaroni pasta (see note)
• 1 Celery stalk chopped (leaves removed)
• 1 cup Green beans
• 1/2 tsp Oregano dried
• 1/2 tsp Thyme dried
• 2 Tbsp Tomato paste
• 1 tsp Maldon salt flakes
• 1 Bay leaf

Instructions

1. 1

   
   

   Heat over medium heat the olive oil in a large saucepan and sauté the onion and garlic until translucent being careful not to burn them

2. 2

   Add the vegetable stock to the pot and when boiling add the cubed potato and the pasta and cook for a few minutes before adding the other vegetables, salt, thyme and oregano.

3. 3

   Reduce the heat and simmer for about 20 minutes or until the vegetables are tender crisp and then add the contents of the canned chopped tomatoes, tomato paste and the drained canned kidney beans to the pot. Simmer for a further 10 minutes and season to taste with salt and black pepper.

4. 4

   Serve with crusty bread and plant based butter and vegan parmesan.