This version of the classic favourite soup is vegan-friendly and topped with golden croutons. Perfect for a warming lunch or satisfying supper.

Preparation: 15min
Cooking Time: 40min
Serves: 4-6

1. In a large lidded saucepan, gently fry the onion, celery, carrot and potato in 1tbsp oil for 5min, stirring all the time.
2. Add the garlic and cook for 30sec then pour over the stock.
3. Add the courgette, pepper, tomatoes, beans and oregano. Bring to a simmer then reduce the heat to minimum and pop on the lid. Simmer gently for 20min or until the potatoes are tender
4. While the soup is simmering, make the croutons. Preheat the oven to 180ºC. Cut the bread into cubes approx 15-20mm and place on a baking tray. Drizzle with extra virgin olive oil and season with salt and pepper. Bake in the oven for about 10min, turning occasionally, until golden and crunchy.
5. Add the cabbage or kale and pasta shapes to the soup. Simmer for another 6-8min depending on the pasta. Turn off the heat as soon as the pasta is al dente, as it will continue cooking in the hot soup.
6. Scatter the parsley over the soup and serve into warm bowls, then top with a generous pile of croutons.

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