A quick version of traditional minestrone soup inspired by my grandad's recipe. Perfect for a hangover, this soup combines fresh vegetables, beans, and pasta for a hearty meal.
1: Prepare all vegetables by chopping them into small pieces.
2: In a large pot, heat some extra virgin olive oil over medium heat.
3: Add onions, celery, carrots, and garlic to the pot and sauté until softened.
4: Stir in the tomato, tomato paste, and veg stock cube.
5: Add zucchini, butter beans, and enough water to cover the ingredients.
6: Bring to a boil and then add the pasta.
7: Season with salt, pepper, sage, and bay leaf.
8: Simmer until the pasta is cooked and the flavors meld together.
9: Serve hot, garnished with pumpkin seeds and arugula pesto.
