Minestrone
A thick Italian vegetable soup with beans, small pasta and tomato, finished with basil, grated cheese and a drizzle of olive oil.
Method
- 1
Heat the oil in a large pot over medium heat.
- 2
Add the onion, carrots, celery and a pinch of salt. Cook, stirring often, until soft and translucent but not browned.
- 3
Stir in the garlic and cook until it smells sweet.
- 4
Add the potato and green beans and stir to coat them in the oil.
- 5
Pour in the tomatoes and stock and bring to the boil.
- 6
Lower the heat and simmer with the lid ajar until the potato is nearly tender.
- 7
Add the zucchini, cabbage and cannellini beans and simmer until the cabbage has wilted.
- 8
Stir in the pasta and simmer, stirring now and then, until it is tender. Add a splash of water if the soup gets too thick.
- 9
Taste and season well with salt and pepper.
- 10
Take the pot off the heat and stir in the torn basil.
- 11
Ladle into bowls and finish each with grated cheese and a thin drizzle of olive oil.
Notes
- Minestrone changes with the season. Swap in peas, chard, kale or squash for any of the vegetables, keeping the total weight roughly the same.
- If you plan to keep leftovers, cook the pasta separately and add it to each bowl, since it keeps absorbing liquid in the pot.
- For a vegan version, use olive oil and leave out the cheese.
Equipment
Large pot, Wooden spoon, Ladle