It takes a bit of effort to get all the veg prepped and ready for this minestrone, but it’s totally worth it as you’ll be rewarded with a hearty soup that is packed with layer upon layer of flavour and texture. Keep portions stashed in the freezer for a quick midweek evening meal, or to take to work in a flask for a nourishing lunch.

Method

Heat the olive oil in a large pan over a medium-high heat. Add the onions, carrots and sweet potatoes and cook, stirring occasionally, for 15–20 minutes or until softened and caramelised. Add the leeks, celery and garlic and cook for a further 5 minutes.

Tip in the tinned tomatoes, pour in the vegetable stock and add the chopped rosemary and dried herbs. Bring to a simmer and allow to simmer gently for 10 minutes.

Meanwhile, break the pasta spirals in half. Add the pasta to the pan and cook for a further 8 minutes.

Now add the green beans, greens and borlotti beans and cook for a further 5 minutes. Stir in the chopped basil and sun-dried tomato pesto and season with salt and pepper to taste.

Ladle the minestrone into warmed bowls, scatter over the grated courgette and then grate over lots of Parmesan to serve.

To freeze minestrone: Cool and pack into one-or two-portion tubs (without any courgette or Parmesan on top) then freeze. Defrost fully in the fridge overnight. Reheat in a pan over a medium heat (or microwave on high) until hot right through. Finish with grated courgette and Parmesan.