Minestrone with chickpeas and olive oil

Method

In a pot, large enough to hold everything, place - cut into 2cm chunks - 2 peeled potatoes, 2 peeled carrots, 1/2 head celery, 4 ripe tomatoes, 1/4 cabbage, 6 chopped garlic cloves, 300g pumpkin and 600g cooked chickpeas. Cover the vegetables with water and place the pot on the heat, bring to the boil then turn down to a simmer for 30 minutes. Add 1 cup of shelled peas and 200g of chopped green beans, simmer for a further 15 minutes then season with salt and pepper.

To serve 

Ladle into wide bowls, finished with a generous drizzle of good extra virgin olive oil, and serve with grated parmesan and crusty bread.

Makes enough for at least 12 and is even better at least a day after it is made.