Minestrone

Method

1. Prepare the vegetable broth (see separate recipe) or use a good quality store-bought broth.
2. In a large pan, sauté broccoli and cauliflower florets in olive oil until lightly charred and crisp-tender; set aside.
3. In the same pan, sauté leek, carrot, and potato until golden.
4. Add cooked or canned beans and chickpeas, stir well.
5. Pour the strained vegetable broth over the vegetables to cover.
6. Simmer for about 15 minutes until the potatoes and carrots are tender.
7. Return the sautéed broccoli and cauliflower to the pot to warm through.
8. Serve hot with a drizzle of extra-virgin olive oil, a pinch of salt, and freshly ground black pepper. Optionally, add grated Parmesan or omit for a vegan version.