Combine the oil and garlic over a low heat in a small saucepan. Cook for 5-10 minutes or just until the garlic is golden brown. Set aside to cool. Once cooled, separate the oil and garlic. You can add the crispy garlic slices to household members who can eat garlic. Allow to cool.

Heat the oil over a medium heat in a large soup pot. Once warmed, add the leek and spring onion greens and cook for 3-5 minutes until softened and fragrant.

Add the herbs and stir to combine.

Add the tomato paste and dried herbs and stir to combine. Allow the tomato paste to caramelise for a minute or two before adding the remaining vegetables, water or stock and remaining flavourings. Cook for however long you’d like – some minestrone cooks for hours, some until the vegetables are just tender. I prefer just tender vegetables. Do whatever you prefer, noting you might need to add more liquid (and thus perhaps more flavourings) if you cook your minestrone for a longer time.

Take the minestrone off the heat and stir in the beans of choice and gluten free pasta. Allow the soup to sit for about 5 minutes before serving so the pasta cooks. Check that the pasta is cooked through before plating up.

Chop the remaining herbs finely, and pour 1/4 cup (60ml) of the garlic oil over the top. Add a good squeeze of lemon (to taste) and a good pinch of sea salt flakes. These add flavour and texture.

Top each bowl of soup with the remaining garlic oil and the dressed herb mixture. Add some finely grated parmesan, if you like.

Leftovers keep well in the fridge for a couple of days. See notes below on the pasta if you plan to have leftovers.