Green minestrone

Method

1. Step 1

   Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens slightly. Add the celery and cabbage. Cook, stirring, for 5 mins or until cabbage wilts. Add the zucchini. Cook, stirring, for 2 mins or until heated through. Add stock and bring to the boil.

2. Step 2

   Add the broccoli, peas and cannellini beans. Reduce heat to medium. Simmer for 3 mins or until broccoli is bright green and tender crisp. Add rosemary. Season.

3. Step 3

   Ladle the soup among serving bowls. Top with the pesto. Sprinkle with the parmesan and reserved celery leaves.
   
   Swap me: Use 1 tsp dried rosemary leaves instead of the fresh rosemary.
   
   Waste wise: You’ll have celery left over here – chop and add it to stir-fries for a fresh boost. Or, stir it through creamy potato salad with the leftover pesto.