Wash the leek. Cut it in half lengthways, and slice it into thin slices. (the slices go along the length so you get half circle slices)
Peel the carrots, potatoes, turnips and butternut. Remove the seeds from the butternut. Wash the baby marrow well. Chop all the vegetables into small squares.
In a large pot, heat olive oil. Add the leeks and cook on low for 5-8 minutes, until it is soft and translucent. Add the rest of the vegetables, mix and cook for another 5 minutes.
Combine the vegetable stock powder with the water. Add to the pot. Bring to a boil.
Add in the tomatoes and tomato paste and reduce to a simmer. Add in some salt and pepper. Cook for 45-60 minutes, until the vegetables are nice and tender. You do not want them too soft or it will be a “mushy” minestrone.
While the soup is cooking, prepare the kale. Wash well and then remove the stems. Cut into thin strips and set aside.
Cook the noodles according to the package instructions.
When the soup is done. Rinse the beans and add them into the pot along with the kale. Cook for another 5 minutes so the kale can soften.
Serve with noodles or crusty bread
If you’re reheating the soup, add a little bit of water first as the water reduces when you reheat it.
If you’re storing some soup, keep the noodles and soup separate so you can just warm the soup and add in the noodles, so they don’t overcook.