Vegetable Minestrone Soup With Rye Crackers

1. Heat a large soup pan on a medium heat then add the olive oil and onions and cook until softened.

2. Next add the carrot and butternut squash then cook for 5 minutes.

3. Turn the heat up to high, add the vegetable stock, beans and chopped tomatoes.

4. Cover with a lid, turn the heat down to a simmer and cook for 25 minutes.

5. Remove from the heat, add the sliced greens and stir through to wilt.

6. Taste then add salt and pepper to season. Serve in a bowl with the crackers on the side.