400g can red kidney beans, drained and rinsed well
400g can chickpeas, drained and rinsed well
¼ cabbage, finely chopped (approx 3 cups)
2 litres (8 cups) vegetable stock
2 teaspoons Vegemite
fresh basil and/or parsley, to serve
Instructions
Heat a large pot over a medium heat.
When hot add the oil and onion and cook until the onion softens and starts to brown.
Add the garlic and cook, stirring for a few minutes, then add the curry powder and oregano and cook for a further minute.
Add the celery, carrots, pumpkin, swede turnip, tomatoes, kidney beans, chick peas, cabbage and vegetable stock, then cover with a lid and bring to the boil.
Turn heat down and simmer for 15-20 minutes, until vegetables are soft.
When cooked, remove a little of the soup liquid and add it to the Vegemite to make a smooth paste. Stir this through the soup.
Serve topped with fresh herbs
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/07/21/quick-minestrone-2/