Vegan Minestrone Primavera Soup

Here’s how to make it…

Ingredients:

• 800ml vegetable stock
• 400g butter beans
• 200g soup pasta
• 200g broccoli
• 2 carrots
• 2 sticks of celery
• 1 leek
• A handful of cavelo nero
• 2 cloves of garlic
• 2 tbsp green pesto
• 1 tbsp Italian seasoning
• A drizzle of olive oil
• A pinch of sea salt & black pepper

Method:

• Begin by preparing the carrots. Peel and chop the carrots in to bite size pieces
• Finely chop the celery and leek
• Add the carrots, celery and leek to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
• Finely grate or chop the garlic. Add the garlic to the pan along with the Italian seasoning
• Stir to combine then saute for 5 minutes
• Chop the broccoli in to bite size pieces. Add the broccoli to the pan along with the butter beans
• Stir to combine then saute for a further 5 minutes
• Add the vegetable stock and the pasta. Stir to combine then simmer on a medium heat until the pasta is soft
• Finely chop the cavelo nero. Add the cavelo nero to the soup then stir to combine
• Once the cavelo nero has wilted, season to taste then serve
• Top with green pesto for a final flourish

This recipe serves 4.