Minestrone soup

This is my all time “Go To” for a massive vegetable fix during the week.  It takes a little time but it makes many bowls and is such a warm and comforting soup after a long day or at lunch time.

Serves 4
Preparation time 15 minutes
Cooking time 45 minutes

Ingredients
2 tablespoons olive oil
2 finely sliced large onions
4 peeled and sliced carrots
2 chopped celery stalks chopped
3 sliced  courgette
A small packet of haricot beans topped and tailed cut into 1cm
1 cloves garlic
10 mushrooms finely sliced
1 cabbage finely sliced
1 bouquet garni
1 tbsp dried oregano
A handful of fresh basil chopped
1 large can chopped tomatoes,
1 litre of organic vegetable stock
1 large can of cannellini beans, rinsed and drained
Freshly ground black pepper

 You can add whatever vegetables are your favourite

Method
Heat the olive oil in a heavy bottomed saucepan over a  medium heat
Add the onion, carrot, celery, courgette and garlic
Season with  pepper. 
Stir to coat with oil and cook until tender (about 8 minutes).
Stir in the herbs, tomatoes, cabbage, mushrooms and  stock.
Bring to a boil, then reduce heat and simmer uncovered for 30 minutes,
Adding cannellini beans in last 10 minutes of cooking.
Taste and season with salt and pepper, as desired .. Personally I don’t add salt.

I serve with a very good grate of fresh parmesan on top of the bowl of soup.