Minestrone

A rustic Italian vegetable soup with onion, carrot, celery, potatoes, courgette, cabbage, beans, and small pasta.

• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 carrots, diced small
• 2 celery stalks, diced small
• 2 potatoes, diced
• 1 courgette, diced
• 150 g green beans, cut into pieces
• 150 g savoy cabbage or pointed cabbage, shredded
• 240 g cooked borlotti beans or cannellini beans
• 100 g small soup pasta
• 1.5 litres hot vegetable stock
• 1 bay leaf
• Salt and black pepper
• Grated Parmesan or a spoonful of pesto for serving, optional

Method

1. 1
   Cook the onion, carrot, and celery gently in the olive oil over low to medium heat until softened without colouring.
2. 2
   Add the potatoes, courgette, and green beans and stir so the vegetables are coated in the oil.
3. 3
   Pour in the stock, add the bay leaf, and let the soup simmer gently for about 20 minutes.
4. 4
   Add the cabbage and beans and continue simmering until the vegetables are tender but still hold their shape.
5. 5
   Cook the pasta directly in the soup for the final minutes according to the packet timing. Add a little more water or stock if the soup gets too thick.
6. 6
   Season with salt and pepper and let the soup rest for a few minutes before serving if you have time.
7. 7
   Serve hot with Parmesan or a spoonful of pesto if you want extra depth.