Minestrone

Method

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1. Heat the olive oil in a large pan and add the onion, carrot and celery.

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2. Cook over a low heat for 12 minutes, until completely soft and sweet but not coloured.

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3. Stir in the garlic and tomato purée and cook 2 minutes.

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4. Add the tinned tomatoes and cook 5 minutes.

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5. Pour in the stock and add the rosemary, bay leaf, Parmesan rind if using, salt and pepper.

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6. Simmer 15 minutes.

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7. Add the courgette, green beans and borlotti beans and simmer 8 minutes.

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8. Add the pasta and simmer 8 minutes more.

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9. Stir in the cavolo nero and cook 3 minutes, until it wilts.

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10. Fish out the rosemary, bay and rind, and serve with the extra virgin olive oil poured over each bowl.

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Chef’s Tips

• Twelve minutes on the soffritto. It is the foundation.
• Pasta for the last eight minutes only.
• A Parmesan rind in the pot is free depth if you have one.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• Grated hard cheese
• A glass of Chianti

Storage & Reheating

Better the next day. Keeps 4 days refrigerated; the pasta swells, so add stock.

Common questions

Nutritional Highlights

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