Minestrone soup

Serves 4

Ingredients

• 1 medium brown onion, chopped 3 cloves garlic, minced
• 1 medium zucchini, diced
• 2 carrots, diced
• 500g passata sauce
• 1 tbsp olive oil
• 1 tbsp thyme, fresh or dried
• 1 tsp rosemary fresh or dried, diced
• 1 tsp oregano, fresh or dried 200g macaroni elbows
• 2 cups kale, chopped
• 3 cups vegetable stock
• 400g tin four bean mix or red kidney beans
• 20g Vegan Parmesan, grated

Directions

1. Cook macaroni according to packet instructions; drain 3-4 minutes prior to al dente. Reserve one cup of the pasta water
2. Heat olive oil in a large soup pot. Add the onion, garlic and herbs and sauté until soft
3. Add carrot and zucchini and sauté for a few minutes. Add passata and stock
4. Bring to a simmer and cook for approx 15 minutes, until vegetables are soft
5. Add beans, kale, pasta and pasta water then simmer for a further 4 minutes.
6. Add salt and pepper to taste.
7. Serve with crusty bread and a sprinkle of Hemp Parmesan

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