Minestrone Soup

Ingredients

1 clove of garlic, sliced

1 onion, finely chopped

2 carrots, finely chopped

2 sticks of celery, finely chopped

1 x 400 g tin of cannellini beans, drained

1 x 400 g tins of plum tomatoes, chopped

1 litre vegetable stock,

1 large handful of seasonal greens , such as savoy cabbage, curly kale, chard

40g wholemeal pasta

½ a bunch of fresh basil , optional

Method:

1. Peel and finely chop the garlic, onion, carrots and celery.

2. Spray a saucepan with oil and add the garlic, onion, carrots and celery and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. If they start to stick, add some stock.

3. Add the cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes.

4. After 20 minutes, add the pasta to the saucepan.

5. With 5 minutes til the end, add the greens. You want them to stay nice and green but still soften.

6. Add a splash more stock or water to loosen, if needed.

7. Add shredded basil if using and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan.

It's as simple as that!