Recipe by www.lazycatkitchen.com

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Vegan minestrone soup is easy to make, versatile - you can adapt it to whatever veggies you have handy - and perfect comfort food for the colder months. Gluten-free.

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Ingredients

• 2 tbsp extra virgin olive oil (plus more to drizzle)
• 1 onion (medium, finely diced)
• 3 celery stalks (roughly diced)
• 2 carrots (roughly diced)
• 1 zucchini (medium, roughly diced)
• 3 garlic cloves (large, finely diced)
• 2 bay leaves (fresh if you have one growing in your garden)
• 2 fresh rosemary twigs (leaves chopped finely)
• 2 fresh thyme stalks (leaves picked)
• 1 tsp Sweet smoked paprika
• ¼ tsp chilli flakes (optional ), adjust to taste)
• 1¼ tsp salt (adjust to taste)
• 400 g peeled plum tomatoes (tins quality)
• 1 sweet Potato (large, or regular, cubed into 1.25 cm / 0.5 " dice)
• 150 g conchigliette (or other small pasta of choice, or rice, for gf version)
• 150 g savoy cabbage (shredded finely)
• 100 g lacinato kale (de-stemmed and shredded finely)
• 400 g nellini beans (can)
• black pepper (to taste)

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Method

1. Heat the oil in a large, heavy bottomed pot.
2. Once the oil gets hot, throw in diced onion, celery, carrot and zucchini (if using). Sauté on a very low heat until soft (15 minutes).
3. Next, throw in garlic, bay leaves and herbs. Sauté for another 5 minutes, stirring from time to time.
4. Mix in smoked paprika, chilli (if using) and salt. Adjust the amount of chilli to taste.
5. Add canned tomatoes to the pot, squashing them with a wooden spoon once they are in the pot. Add 0.5 litre / 2 cups of water. Cover and simmer for about 30-45 minutes, until the tomatoes are falling apart. Top up with more water if the pot is looking dry.
6. Add in about 0.75 litre / 3 more cups of water and cubed potatoes. Once the soup comes to a simmer, count down 5 minutes.
7. Next add in pasta of choice (use rice for GF version but add it with potatoes as it takes longer to cook). Cover the pot with a lid and simmer for about 6 minutes before adding shredded cabbage and kale.
8. Finally add in shredded cabbage, kale and drained beans. Simmer for further 5 minutes - until all the ingredients are fully cooked.
9. Taste, adjust the seasoning.
10. Divide between bowls, drizzle each portion with a teaspoon of extra virgin olive oil and sprinkle with freshly ground pepper.

View the recipe instructions at www.lazycatkitchen.com