Minestrone Soup w Basil Toastie

My take on the classic, Minestrone. So hearty & nourishing. A weeknight staple come the cooler months.

Ingredients

• 1 onion, finely diced
• 2 carrots, finely diced
• 1 celery stalk, finely diced
• 1 tin of chopped tomatoes
• 2 cups chopped green beans
• 1 zucchini, finely diced
• 1 cup chopped packed kale
• 1 400g tin cannellini beans, drained and rinsed
• 6 cups vegetable stock
• 2 tsp minced garlic
• 1 tbsp italian herb mix
• 2 cups GF pasta (or more if you dare)
• black pepper
• 2 pieces sourdough bread
• small handful of chopped basil leaves
• 1 slice vegan cheese (bio cheese can be found in major Australian supermarkets)
• vegan butter

Method

1. Water saute the onion, carrot and celery until soft (7-10 minutes approx).
2. Add the next eight ingredients to the pot and bring to the boil. Once boiling, add the pasta and cook until the pasta is al dente. Meanwhile prepare the toastie.
3. To make the toastie, place the cheese and basil between the two pieces of bread and then lightly spread the exterior facades with the vegan butter. Toast in a sandwich press (or in a fry pan if you don't have one).
4. Once the pasta is cooked, reduce to a simmer and season to perfection with the pepper (the stock and tomatoes already add a saltiness to the soup). You may need to add more water, if it has reduced to far down. Warm through and serve with the toastie.

*VIDEO FOUND HERE