modern minestrone

This soup is a great way to use up leftover vegetables, cooked or raw. Don't worry about the quantities, just throw in whatever you've got.

Serves 4

2 handfuls baby carrots
1 zucchini, diced
3 stalks celery, cut into chunks
1 large potato, peeled and diced
1 can cannelini beans, drained
1 can diced tomatoes
2 handfuls cole slaw mix (shredded cabbage)
2 handfuls green beans, trimmed and cut in half
2 handfuls mustard greens or spinach
2 cloves garlic
4 cups low sodium chicken stock
olive oil
2 tbsp italian herb mix
salt and pepper

Roughly chop carrots, celery, and garlic in a food processor. Heat a few tablespoons of olive oil over medium high heat in a large pot until shimmering. Add carrots, celery, and garlic and cook for 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium low and cook for 30-45 minutes. Adjust seasoning to taste. Serve with grated parmesan cheese and a drizzle of olive oil.