Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (large onion, finely chopped)
- 1 leek (thickly sliced)
- 2 tablespoon sage (finely chopped ,fresh)
- 1 teaspoon fennel seeds
- 1/4 teaspoon chilli flakes
- 1.75 litres vegetable stock
- 300 grams potatoes (2 small desiree potatoes, peeled and cut into 1cm cubes)
- 1 can (400 grams) garbanzo beans (chickpeas, drained)
- 1 zucchini, thinly sliced (medium zucchini)
- 2 cups savoy cabbage (shredded)
- 1 tomato, whole (de-seeded and finely chopped)
- Toast or crunchy bread, to serve
How to Make
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Step 1: Heat oil in a big stockpot over medium to high heat and add onion, leek, sage, seeds and chilli and cook, stirring, for about 5 minutes or until soft.
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Step 2: Add stock, potatoes and chickpeas and bring to the boil and simmer for 10 minutes, or until potatoes are soft and then add zucchini and cabbage and simmer for 2 minutes.
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Step 3: Remove from the heat and stir tomato and serve minestrone with toast or crunchy bread.
We hope you enjoy this recipe!
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