Minestrone soup

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the garlic, onion, carrots, celery, zucchini, leek, rosemary, oregano and bay leaf and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a wooden spoon.

Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.

To check the potato is cooked, pierce a chunk of it with a fork. If it pierces easily, it’s cooked.

Add pasta to the saucepan and cook for a further 10 minutes, or until the pasta is al dente.

Stir through the silverbeet and allow it to wilt before serving up your soup.

Season to taste with sea salt and black pepper, serve into bowls along with a teaspoon of pesto. YUM.