few sprigs of fresh parsley and basil leavesfinely chopped
salt to taste
freshly ground black pepper
parmesanto sprinkle
Instructions
Heat oil in a 4-litre cooking pot on medium. Add bay leaf, garlic and leek. Sauté for a couple of minutes until leek starts to caramelize.
Add potato and carrot. Mix well and cook for a few minutes until vegetables are glazed. Add zucchini and sauté for a couple of minutes.
Add tomato, balsamic vinegar, oregano and parsley. Mix well and cook for a couple of minutes.
Add the vegetable stock and pasta. Mix well and simmer (uncovered) for 15-20 minutes, stirring occasionally until the vegetables are tender and pasta is al dente.
Add spinach, broccoli and chopped herbs. Season with salt and pepper to taste. Cook for 5 minutes until broccoli is tender.
Remove from heat. Serve with a sprinkling of parmesan.
Notes
For A Vegan Version - Skip the Parmesan cheese. Top with Cashew Cheese sprinkles.For A Gluten-Free Version - Use gluten-free pasta instead of regular pasta.