SHARAN

Ingredients

• 100 gm spinach, coarsely chopped
• ½ a head white cabbage, cut into fairly thin strips
• 2 large potatoes, peeled
• 100 gm any kind of beans
• 300 gm fresh peas
• 3 ripe plum tomatoes, blanched, peeled, seeded and cut into strips
• 2 zucchini, diced
• 1 medium-small onion, minced
• 1 clove garlic, minced
• 1 rib celery, minced
• a small bunch parsley, minced
• 1/3 pound short pasta (either hollow or long flat pasta, crumbled)
• 1 to 2 tbsp vegan pesto
• 2 quarts water
• salt

Method

Wash the vegetables well. Combine the minced celery, parsley, onion and garlic and sauté them until the onion is a light golden colour. Lightly salt 2 quarts of water and keep on fire; when the pot comes to a boil add the spinach, cabbage, beans, peas, tomatoes, potatoes and zucchini. Stir the onion mixture into the pot and simmer everything for about 45 mins.

Remove the potatoes with a slotted spoon, mash them with a fork or a potato ricer, and return them to the minestrone together with the pasta; continue simmering until the pasta is done. Remove the pot from the fire, stir in the pesto sauce and serve.

Serves 10-12