Vegan Minestrone alla Genovese

Melt the vegan butter in a large pot over medium heat. Add the onions and fry for 2-3 minutes until they soften. Add the garlic and continue to cook for another 30 seconds until fragrant. Stir in the parsley and rosemary and cook for another minute.
1 ounce vegan butter
1 large onion
4 garlic cloves
2 tbsp fresh parsley
1 tbsp fresh rosemary
Next, add the carot, celery, potatoes, chopped tomatoes and basil leaves. Give it a good stir, then add the borlotti beans, green beans, and courgettes.
1 medium carrot
2-3 celery sticks
3 medium potatoes
1 can (14 oz / 400 g) chopped tomatoes
6 basil leaves
1 can (14 oz / 400 g) borlotti beans
3.5 oz fresh green beans, roughly chopped
2 small courgettes
Pour in the stock and bring the pot to a boil. Lower the heat and simmer for 15-20 minutes until the potatoes are fork tender.
4 cups vegetable stock
Add the pasta and cabbage to the pot and cook for another 10-15 minutes or according to the instructions on the package. Make sure you stir occasionally so the pasta doesn't stick to the bottom.
3.5 oz ditalini pasta
¼ cabbage
Season to taste and serve with a dollop of vegan pesto on top (optional).
Vegan pesto