Autumn minestrone soup

250 g cooked cannellini or borlotti beans (canned beans, drained and rinsed will be fine)

75 g fresh or  50 g frozen spinach

200 g of cabbage

200 g pumpkin flesh

2 potatoes

1 zucchini

1 carrot

1 celery stalk

1 onion

1 leek

150 g tomato puree

Olive oil

Salt and pepper

Grated Parmesan cheese

Peel the potatoes and carrot and then clean, wash and cut all the vegetables into small pieces.  If you use canned beans, drain them and rinse them under running water.

Put all the vegetables in a very large and high pot, add the tomato puree and plenty of water so that all the vegetables  are covered.

Add a handful of coarse sea salt and bring to a boil. Cook for about 45 minutes over medium heat , covered.

Adjust salt (fine) and pepper  and season with a swirl of good olive oil and a generous sprinkling of Parmesan cheese. The minestrone can be eaten, accompanied with bread croutons,  as it is or blended.  If you wish. and according to your taste,  you can add other vegetables. Instead of bread croutons you can also use small pasta for soups.