Created by ImPat on May 23, 2018
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.
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.
Step 3: Remove from the heat and stir tomato and serve minestrone with toast or crunchy bread.