Green Vegetable Minestrone

1 tbs olive oil

1 leek, washed and trimmed and thinly sliced (white part only)

3 garlic cloves, crushed

1/2 to 1 green chilli, deseeded and finely chopped. Chilli can be omitted.

300g zucchini, quartered lengthwise and sliced

2 celery sticks, washed, quartered lengthwise and thinly sliced

1 large potato, peeled and diced

6 cups vegetable or chicken stock

250g green peas, podded

sourdough bread, char-grilled, to serve

Heat oil in a large saucepan over medium heat.

Add leek, garlic, chilli and celery and cook, stirring occasionally, for 5 minutes until leek softens.

Add zucchini and potato and cook, stirring often, for 5 minutes.

Add stock, cover and bring to the boil over medium-high heat.

Reduce heat and simmer, stirring occasionally, for 20-25 minutes until vegetables are tender.

Add peas.

Simmer for 5 minutes.

Try this with basil and parmesan oil *

* 1 cup basil leaves, washed, 1/2 cup grated parmesan, 50ml extra virgin olive oil

place basil, and oil in a food processor

process until finely chopped

stir in parmesan.