Minestone Soup - by BBB trainer Amy Adamson

1 tbsp Olive Oil
1 leek, finely diced
3 large carrots, finely diced
3 celery sticks, finely diced
3 zucchinis, finely diced
200g green beans cut in thirds
½ head savoy cabbage
400g tin chopped tomatoes
2 tbsp tomato paste
1 L vegetable stock
½ tsp salt
400g tin cannellini beans

½ cup basil, roughly chopped

•    Heat oil over medium heat in a non-stick pot
•    Add leek and sweat until soft
•    Add carrots and celery and saute for 5min
•    Add beans, zucchini and cabbage and cook for another 5 min
•    Stir in tinned tomatoes, tomato paste, stock and salt
•    Cover and gently simmer for 45min or until vegetables are cooked
•    Add cannellini beans and basil
•    Season with pepper
•    Serve hot

Serves 4