Marvellous Minestrone. A spoonful of health.

I love soup.  There is something quite childlike about swallowing your food without any committed chewing.  Not to mention the joy to be had in legitimately dunking bread and the race to get soggy dough to your mouth before it collapses and sends liquid flying everywhere...

This is a healthy minestrone inspired by Jamie Oliver.   However, pasta and beans are omitted, rather it is a celebration of vegetables.  Using baby red cabbage gives the broth a wonderful purple tinge which looks incredible served in a simple white bowl.  But don't be a slave to the exact vegetables set out below, rather go to your garden, the vegetable stall or section in the supermarket and pick up those that are in season from the country you're living in.  It makes no sense to celebrate veggies that have been grown the other side of the planet and ripened en route to your bowl.

Finally, the key to complete success is the pesto.  Do try and make your own (see my pesto blueprint blog), but either way give each bowl a good old dollop of the green stuff on top and encourage maximum swirling so each spoonful gets a pesto twist.

Ingredients - serves 6

5 tbsp olive oil, plus extra for drizzling
6 heaped tbsp pesto
1.5 litres vegetable stock, a stock cube or two is fine
1 bulb of fennel, keep any whispy bits (fronds) for decoration
2 cloves of garlic
1 small broccoli or cauliflower
6 large tomatoes
6 baby courgettes
1 bunch spring onions
100 g green beans
1 baby red cabbage, or 1/4 large red cabbage
100g mushrooms
100g peas

1. Heat 5 tbsp of olive oil in a deep saucepan over a gentle heat.
2. Slice the garlic, spring onions and fennel finely and add to the saucepan.  Cook for 15 minutes without allowing the veggies to colour.
3. Meanwhile, cut the broccoli/cauliflower up into small florets, chop the tomatoes and mushrooms into small chunks, slice the courgettes into quarters lengthways then slice into small chunks, slice the green beans and cabbage finely.

4. After 15 minutes add the prepared veggies to the saucepan along with the stock.  Bring to the boil and simmer for 10 minutes.
5. Serve with a dollop of pesto, a drizzle of olive oil and some fennel fronds on top.

It makes a great light supper served with some tomato and basil bruschetta (see bruschetta blog no. 1) or a super starter to a proper dinner party.