One Pot Veggie Minestrone

Serves 6, Total time 30 minutes

This easy, 1-pot veggie minestrone is wholesome, comforting and so delicious. It is the ideal dish to whip up when you crave something hearty and satisfying whilst also being healthy. It will keep for up to 5 days in the fridge, which makes this the perfect batch cooking meal as well.

Image Source: http://laurencariscooks.com/winter-vegetable-minestrone-soup/
(The image is an example of how the finished product could look, linked recipe is different.)

Ingredients:
2 tbsp olive oil
Half a brown onion
3 cloves garlic
3 small carrots
8 chestnut mushrooms
Pinch of salt + cracked black pepper
Half a courgette
400g can of chopped tomatoes
1.5L vegetable stock (add more if needed)
1 tbsp dried basil
1 tbsp dried oregano
1 pinch chilli flakes
1 tbsp maple syrup
400g can drained chickpeas
500g dried pasta
Bag of kale (approx 200-250g)
Bag of spinach (approx 200-250g)

Method:
1. Heat a large pot over medium heat. Once hot, add the oil, onion, garlic and stir. Cook for 3-5 minutes, stirring occasionally.
2. Add carrots and mushrooms and season with a good pinch of salt and pepper. Stir and cook for a further 5 minutes, until the vegetables have softened slightly.
3. Add the courgette, tin of tomatoes, stock, basil, oregano, chilli flakes and the maple syrup. Increase the heat slightly and simmer for 3 more minutes.
4. Add the pasta to the broth and cook for 10 minutes, stirring occasionally. Add additional seasoning or broth at this point, dependent on how thick you want the minestrone to be.
5. Add the kale and spinach for the last few minutes. Stir well so all the ingredients are evenly distributed.
6. Garnish with fresh basil or parsley & a sprinkling of cheese (omit this to keep the soup vegan).