Minestrone Soup

: Prepare the Vegetables

Wash and dry the vegetables prior to chopping (as required):
- Red Onion: peel and dice
- Basil Leaves: chop
- Carrots: peel and dice
- Celery: dice
- Flat Leaf Parsley: chop
- Garlic: peel and chop
- Green French Beans: dice.
- Leeks: dice.

: Cook, Plate and Serve

Heat some olive oil in a pot. Roughly 1 - 3 tbsp should do depending on how much you need to sauté.
Bring it to a gentle heat and then start by sautéing the onion and garlic.
Once they turn slightly translucent, add in the green french beans, carrots, celery and leeks.
Sauté for a further 2-3 minutes before adding in the peeled tomatoes and vegetable stock.

Bring the soup to a boil and set to a gentle simmer. Add in the both the cannellini beans and spaghetti. You could break up the spaghetti by hand if you would like to. Add basil and allow the soup to gently simmer for 15 minutes or until the carrots are cooked. Check the seasoning.

Plate and Serve:
Once the soup it ready sprinkle the parmesan, parsley and serve with warm bread.