Minestrone

Ingredients

• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 tbsp olive oil
• 3 garlic cloves, chopped
• 400 g tinned tomatoes
• 1.2 litres vegetable stock
• 400 g tin cannellini beans, drained
• 1 courgette, diced
• 120 g small pasta shapes
• 100 g cavolo nero, shredded
• 40 g parmesan, grated, to serve
• a handful of basil

Method

1. Build the soffritto

   Cook the onion, carrot and celery gently in the oil until completely soft and sweet. Fifteen minutes here is not wasted time — it is the backbone of the soup.

   15 min

2. Add the liquid

   Stir in the garlic for a minute, then the tomatoes and stock. Bring to a simmer and season.

3. Beans and courgette

   Add the beans and courgette and simmer until tender. Crush a few beans against the side of the pan to thicken the broth.

   15 min

4. Pasta and greens

   Add the pasta and kale and cook until the pasta is done.

   10 min

5. Serve

   Ladle out and finish each bowl with parmesan, torn basil and a thread of olive oil.