Vegetable Minestrone

Never fear, your new favourite winter meal is here. Rich tomato and pasta are what all our soupy dreams are made of, and we've paired this one with a real game changer, a goats feta, basil & tomato toastie to tick all the winter comfort food boxes.

Ingredients

1 carrot, diced

2 stalks celery, diced

1 large brown onion, diced

Olive Oil

Butter

2 cloves garlic, crushed

2 cans Australian Crushed tomatoes

500 ml water

1 can cannelini beans, drained and rinsed

1 can chickpeas, drained and rinsed

1/4 cabbage

1/2 bunch basil, plus extra for toastie

1/2 bunch oregano

Gluten Free bread of choice

1 tomato, sliced

Goats cheese

pepper

Gluten Free Penne (or your choice of pasta)

PRODUCTS

2 1/2 tbsp Vegetable Broth Garden Veggie

The Wholefood Pantry Pink Himalayan Crystal Salt

The Wholefood Pantry Vegan Nutritional Savoury Flakes

Method

1. Sautee carrots, celery, onion and garlic in olive oil and butter until soft and translucent.

2. Add in cans of tomato and broth with 500 ml water, and bring to a boil.

3. Add cannelini beans, chickpeas, cabbage and herbs, bring to a boil.

4. Add pasta and cook until al dente.

5. While pasta is cooking, prepare your toasties. Heat up a frying pan over a medium heat, prepare your toasties by arranging goats cheese feta, sliced tomato and basil leaves on to your bread of choice. Add olive oil to frying pan and toast your sandwich flipping until golden on both sides.

6. Serve your minestrone with toastie on the side.