Lentil and vegetable minestrone | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, diced small
• 1 celery stick, diced small
• 3 large garlic cloves, finely chopped
• 3 tbsp sundried tomato paste
• 2 sprigs of rosemary
• 1 bay leaf
• 700ml hot reduced-salt chicken stock
• 1 x 400g tin pomodorini cherry tomatoes
• 1 x 400g tin green lentils, drained and well-rinsed
• 100g cabbage or kale, any tough stalks removed, shredded
• a few Parmesan (or vegetarian alternative) shavings
• a few basil leaves
• a drizzle of extra-virgin olive oil