INGREDIENTS
1/4 cup
Basil, fresh
2
Bay leaves
1
Celery stalk, leaves
4
Garlic cloves
10
Green beans
1
Leek
1/4 cup
Oregano, fresh
1/4 cup
Parsley, fresh
1/4 cup
Peas, fresh or frozen
1
Potato, small
1
Tomato, green or slightly unripe
1 handful
Tuscan kale, leaves
1
Zucchini, small
2 1/2 l
vegetable stock
1/3 cup
Garofalo farfalline pasta
1
Black pepper, freshly ground
1
Salt
1 tsp
Savoury yeast flakes
1/4 tsp
Turmeric, ground
2 tbsp
Olive oil
1
Olive oil
1
X 400g can cannellini beans, rinsed and drained