Minestrone Soup

• 4 tablespoons olive oil
• 1 brown onion, diced
• 2 carrots, diced (no need to peel them, and it will also add some more nutrients!)
• 110 g celery, diced
• 1 (400 ml) can canned tomatoes
• 1 pinch sugar
• 1 teaspoon minced garlic
• 2 liters chicken stock (or vegetable stock)
• 3 bay leaves
• 1 leek, sliced
• 110 g green beans, chopped
• 12 medium cauliflower or 12 large cauliflower, chopped into small florets
• 12 medium broccoli or 12 large broccoli, chopped into small florets
• 1 zucchini, diced
• 110 g pumpkin, diced
• 1 (420 g) can cannellini beans, drained
• pepper
• rosemary
• oregano
• parsley

1. Heat oil in a large heavy based pot.
2. Add the onion, carrot and celery and season with pepper.
3. Saute for 5 minutes.
4. Add the tomatoes and a pinch of sugar and bring to the boil.
5. Stir in the garlic and simmer on a low heat for 5 minutes.
6. Add the stock and the bay leaves.
7. Bring to the boil before adding in the leeks, green beans and pumpkin.
8. Cover and simmer on a gentle heat for a further 5 minutes.
9. Add the cauliflower, broccoli and zucchini.
10. Simmer for another 5 minutes.
11. Add a desired amount of parsley, rosemary and oregano (I find about a tablespoon of each works for me, but alter to suit your tastes.
12. Season with pepper if desired.
13. Stir in the cannellini beans, bring to the boil, then return to a simmer for a further 5 minutes.
14. Taste and adjust seasonings in necessary.
15. Serve with fresh grain bread.
16. *Note: Extra liquid may need to be added.
17. If this is a case use a little bit of water for small quantities, but for bigger amounts (say more than one cup) ideally add some more stock.

olive oil, brown onion, carrots, celery, tomatoes, sugar, garlic, liters chicken, bay leaves, green beans, cauliflower, broccoli, zucchini, pumpkin, cannellini beans, pepper, rosemary, oregano, parsley

Taken from www.food.com/recipe/minestrone-soup-282547 (may not work)