It’s the time of year for soup and this is one of my favourites. Chock-a-block with veggies, this minestrone is a healthy, yet comforting option to cozy up with on a Sunday night. It’s one of my favourites to make if you are entertaining a bigger crowd since it’s so simple and yet filling. Serve with toast and it’s certain to be a go-to quick dinner favourite.

1) Blanche about 10 leaves of swiss chard. Remove once finished and slice into strips.

2) Use the water from blanching the swiss chard for your base. It will be kind of pink from the stems but full of flavour. Add one chicken bouillon cube (or stock or real chicken if you prefer).

3) Add about 10 small diced red skin potatoes.

4) Add 3/4 of a jar of chickpeas.

5) Add 1 and 1/2 cups of frozen peas.

6) Add the blanched swiss chard back in.

7) Add one diced vidalia onion.

8) Add one bay leaf.

9) Add one diced large tomato (remove seeds if possible). Hold on adding the tomato until you’ve added everything else and have kept simmering for about 15 minutes.

10) Season with dried basil leaves and salt, to taste.

11) Serve with noodles of choice and top with parmesan cheese.