Minestrone Soup

Method

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1. Warm the olive oil in a large pot and sweat the onion, carrot and celery over low heat for 12 to 15 minutes until completely soft and sweet. This soffritto is the flavour base — rushing it costs you the whole dish.

   Mark done Start 12 min timer

2. Add the garlic and tomato purée and cook for 2 minutes until the purée darkens to brick red.

   Mark done Start 2 min timer

3. Add the crushed tomatoes, stock, salt and the Parmesan rind if using. Bring to a simmer.

   Mark done

4. Add the potatoes and cook for 10 minutes, then the green beans and courgette for a further 8.

   Mark done Start 10 min timer

5. Mash a quarter of the cannellini beans with a fork and stir them in along with the whole ones.

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6. Add the pasta and cook for the time on the packet, adding the cavolo nero for the last 4 minutes.

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7. Remove the rind, stir through the basil, and rest off the heat for 10 minutes before serving with a hard drizzle of good olive oil.

   Mark done Start 10 min timer

Chef’s Tips

• Save your Parmesan rinds in the freezer. Each one adds a savoury depth that stock alone cannot.
• Cook the pasta separately if you plan on leftovers, or it will swell and drink the broth overnight.
• Swap in whatever is seasonal — this soup was invented to use up the garden.

Pairing Suggestions

• A light Verdicchio or simply water
• Grilled sourdough rubbed with garlic
• Fresh fruit and a wedge of Pecorino

Storage & Reheating

Refrigerate 4 days, freeze 3 months without the pasta. Thin with a splash of stock when reheating, as the beans continue to thicken it.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.