This hearty and tasty minestrone soup makes good use of any seasonal vegetables you can get your hands on

Serves 4

Ingredients

• 1 Onion
• 1 Celery stick
• 1 Carrot
• 1/2 Leek or other seasonal green veg, e.g. kale
• ¼ Squash or pumpkin
• 2 Small potatoes
• 100g Small pasta shapes 
• 1 Thyme sprig
• 1 Bay leaf
• 1 Garlic clove
• 500ml veg/vegan stock

Method

1. Wash, then peel and finely chop all of the vegetables (don’t peel potatoes), trying to keep them all the same size.  
2. Peel and slice garlic clove. 
3. Cook onion in olive oil for 5 minutes, then add thyme, bay leaf, celery, carrot, squash or pumpkin and potatoes. Cook for a further 5 minutes. 
4. Add the green veg and garlic, cook for another 5 minutes, then add the stock and bring to a simmer. 
5. Add pasta shapes and cook for another 5 minutes or until pasta is cooked. 

Tips

• For a meaty taste, add some pancetta to the pan before cooking off all the vegetables. 
• Or if you like things cheesy, grate any of your favourite cheese on top.