"Heal Me" Minestrone Soup

Finely dice the onion, carrot, celery and potato, then mince the garlic.

In a large saucepan, heat 2 tbsp of olive oil on a medium heat. Once warmed, add the onion, carrot, celery and potato with a large pinch of salt.

Sauté for 5-10 minutes until softened and catching the pan, then add the garlic, frying until fragrant.

Add the tomato purée with the oregano, paprika and chilli flakes, cooking out for another 2-3 mins. Add in your wine and let that cook out for a bit too.

Add the butter beans, chopped tomatoes, vegetable stock, then season with salt and pepper and bring to the boil.

Lower the heat to a simmer for 10-15 mins.

Add the pasta once the soup has simmered + cook until almost al dente. Once cooked, chuck in the spinach and basil, allowing to wilt.

Spoon into bowls, top with fresh basil, olive oil, nutritional yeast and more chilli flakes. Enjoy!