Vegan Minestrone alla Milanese

Heat the olive oil in a large soup pot or Dutch oven and saute the onion for 1-2 minutes until it softens. Add the celery and carrot and continue to cook on medium heat for 5-6 minutes.
2 tbsp olive oil
1 large onion
3 stalks celery
1 large carrot
Add the garlic and cook for a further 30 seconds. Next, stir in the courgette, basil, parsley and rosemary and cook for a minute to release the flavours.
4 garlic cloves
1 large courgette
5-6 basil leaves
1 tbsp fresh parsley
1 tbsp fresh rosemary
Add the potatoes, chopped tomatoes, cannellini beans, rice and cabbage to the pot and cover everything with the stock. Give the soup a good stir, bring to a boil, then lower the heat and simmer for 20 minutes until the rice is cooked and the potatoes are fork-tender.
2 medium potatoes
1 can (14 oz / 400 g) chopped tomatoes
1 can (14 oz / 400 g) cannellini beans
3.5 oz Arborio rice
¼ white cabbage
4 cups vegetable stock
Season to taste and serve on its own or with a hunk of crusty bread.
Salt and freshly ground black pepper