I harp on about the importance of greens and this Minestrone delivers just that. It also gives a huge nutritional punch for your pound as it’s cheap to make and serves 4 too!

INGREDIENTS

• 2 tbsp coconut oil
• 1 onion finely diced
• 3 garlic cloves minced
• 3 celery stalks chopped
• 2 courgette finely chopped
• 1 litre chicken or vegetable stock
• 1 x 400g tin chickpeas, drained and rinsed
• 1 teasp dried thyme
• 1 teasp dried basil
• Sea salt and freshly cracked black pepper
• 2 cups savoy cabbage finely shredded with a knife
• 1 cup frozen peas
• Gluten-free bread to serve

INSTRUCTIONS

• Heat oil in a large pot
• Add the onion, garlic, celery, and courgette
• Sauté 10-15 mins until tender
• Add the stock and chickpeas, herbs, salt and pepper
• Simmer for 15 mins
• Add cabbage and peas
• Continue simmering for 10 mins
• Serve the soup with the slice bread