Chickpea Minestrone Soup

Serve: 4 large mains / 6 small

INGREDIENTS

• 2 carrots, diced

• 1 celery stem, diced

• 1 zucchini, diced

• 2 garlic cloves, sliced

• 1 leek, sliced

• 1 small onion, sliced

• 1 big handful shredded cabbage

• 2 tsp extra virgin olive oil

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 handful fresh basil leaves / 1/2 a bunch

• 1 pinch of chilli flakes

• 2 x 400g tinned tomatoes

• 1 x 400g tinned chickpeas

• 1L bone broth or stock preferably organic (chicken, beef, veg or a mix

• 130g punnet truss tomatoes - approximately 10 small tomatoes

• Sea salt & pepper to taste

INSTRUCTIONS

1. Heat a non-stick pan on medium heat

2. Add the oil, followed by the onion, leek, garlic, carrot, celery, zucchini, oregano and thyme and cook until the leek softens and starts to brown

3. Pour in the stock, add the tinned tomaotes, truss tomatoes, chickpeas, cabbage, salt, pepper, chilli and basil and cook uncovered for 30 mins

4. Optional: Serve with a sprinkle of parmisan cheese