RECIPE - the Best Vegetarian Minestrone Soup

There are few meals as excellent as Minestrone, this one without beans but with mozzarella and extra kale, is my favourite. I hope you like it too!!

How to make the best vegetarian minestrone soup:

Blitz 1 onion, 3 carrots, 4 sticks of celery in a food processor.

Sauté these for a few minutes while you finely chop 3 cloves of garlic and dice 2 potatoes.

Add them to the saucepan along with 1 tbsp tomato purée, 1 tin of tomatoes and 500mls vegetable stock (I use @kallo stock cubes).

Cook, stirring occasionally over a low heat until the potatoes are tender.

Then add some chopped cabbage.

In a separate saucepan, cook baby pasta shapes (I like @bunalunorganic pandas) or fresh tortellini.

In a fry pan, lightly sauté chopped kale.

When you are ready to eat, put some pasta in each bowl, top with minestrone mix, kale, torn buffalo mozzarella, and drizzle with olive oil and season with cracked black pepper.

You can cook the pasta in the soup but I like to keep it separate so it doesn't go soggy when you reheat the leftovers.

Of course, I can recommend enjoying this hearty meal alongside a few chapters!