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Kitchen Sink Minestrone

A hearty bowl of goodness packed with veggies.
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Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 2 carrots, peeled and chopped
  • 3 celery sticks, peeled and chopped
  • 1 brown onion, peeled and diced
  • 2 cloves of garlic, peeled and sliced
  • 2 cups chicken or vegetable stock
  • 1 medium zucchini, chopped
  • 3 x 400 g tins crushed tomatoes
  • 1 x 400 g tin cannellini beans, drained
  • 1 cup cabbage, shredded
  • 1 tbsp dried oregano
  • salt
  • freshly ground black pepper
  • 1 small handful fresh basil leaves, chopped
  • 1 cup dried pasta shapes, medium size (such as shells or elbows)

Method
 

  1. Heat a large pot on medium and add the olive oil, carrots, celery and onion. Cook for 5 minutes, stirring, until tender.
  2.  Add the garlic and cook for a further minute, stirring.
  3. Add the stock, zucchini, tinned tomatoes, beans, cabbage and oregano and stir to combine. 
  4. Bring to the boil and then reduce heat, cover and simmer for 30 minutes. 
  5. Add salt and freshly ground pepper to taste and basil leaves.
  6. Add the pasta and cook for a further 10 minutes or until pasta is cooked.