2 tblsps olive oil
1 large onion, finely chopped
1 leek, thickly sliced
2 tblsps finely chopped fresh sage
1 tsp fennel seeds
¼ tsp chilli flakes
1.75 litres (7 cups) vegetable stock
2 small desiree potatoes (300 g), peeled, cut into 1 cm cubes
400 g can chickpeas, drained
1 medium zucchini, thinly sliced
2 cups shredded savoy cabbage (120 g)
1 tomato, deseeded, finely chopped
Toast, to serve
Heat oil in a large stockpot over a medium to high heat. Add onion, leek, sage, seeds and chilli. Cook, stirring, for about 5 minutes, or until soft. Add stock, potatoes and chickpeas. Bring to boil. Simmer for 10 minutes, or until potatoes are soft.
- Add zucchini and cabbage. Simmer for 2 minutes. Remove from heat. Stir in tomato.
- Serve minestrone with toast.