Method

Sweat the mire poix. Next add in the potato and zucchini, continue stirring to heat them up. Next, add the minced garlic, when it is fragrant, add the blended canned tomato.

Reduce the tomato by half to concentrate its flavours and caramelise the sugars.

Add the vegetable stock and bring to a boil then down to a simmer.

Cook the minestrone for about 20-30 mins, on a medium low – heat, light bubbling seen.

Finely chiffonade the parsley and basil leaves. When the vegetables are tender, add the fresh herbs and the peas. Cook for another 3 minutes.

Season with salt and pepper.

Serve with a drizzle of olive oil and grated parmesan.