Winter Minestrone Soup

1 onion roughly chopped

1-2 sticks celery roughly chopped

2-3 carrots roughly chopped

1 large zucchini roughly chopped

1 leek cut into rings

1 dozen stringless beans, cut into 4cm pieces

1x 425g can tomatoes

1tsp chopped fresh basil

1tsp chopped fresh oregano

1 tbsp olive oil

1 litre chicken/vegetable stock (Stock cubes are fine to use)

1 x 425g can mixed beans, drained

1x 425g can chickpeas drained

Parmesan to sprinkle

1) Heat the olive oil in a in a large pot. Sauté the onion, celery and carrots in the olive oil for 5-6 minutes.

2) Pour in the stock and add the leek, beans, zucchini and tomatoes.

3) Add water to cover and simmer vegetables slowly with lid on for at least an hour.

4) Once soup is cooked, add beans and chickpeas.

5) Serve in bowl and sprinkle with parmesan cheese, if desired.