The best minestrone soup

Name: The best minestrone soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil, plus extra to drizzle; 1 onion, finely chopped; 2 carrots, peeled and cubed; 2 celery sticks, trimmed and cubed; 2 clove/s garlic, crushed; 400 g can Mutti Finely Chopped Tomatoes; 450 ml Cooks’ Ingredients Chicken Stock; 400 g can cannellini beans; 1 tsp dried oregano; 2 bay leaves; 1 leftover Parmigiano Reggiano rind (optional); 75 g small pasta shapes such as orecchiette or cavatappi; 1 courgette, cubed; 3 leaves cavolo nero, woody stems removed and roughly chopped; 25 g pack parsley, finely chopped; ½ lemon, juice; Parmigiano Reggiano, finely grated, to serve

Minestrone is an Italian soup that can be adapted to fit whatever vegetables you prefer. Martha Collison has chosen a hearty tomato base, studded with carrot and cannellini beans with courgette, cavolo nero and lemon juice incorporated at the last moment for a lovely burst of freshness. Pasta is optional, but will transform it into a nourishing, balanced meal.

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HealthyLow in saturated fatHigh fibreHigh protein2 of your 5 a day

Serves6
CourseStarter
Prepare15 mins
Cook35 mins
Total time50 mins

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2 tbsp olive oil, plus extra to drizzle
1 onion, finely chopped
2 carrots, peeled and cubed
2 celery sticks, trimmed and cubed
2 clove/s garlic, crushed
400g can Mutti Finely Chopped Tomatoes
2 x 450ml Cooks’ Ingredients Chicken Stock
400g can cannellini beans
1 tsp dried oregano
2 bay leaves
1 leftover Parmigiano Reggiano rind (optional)
75g small pasta shapes such as orecchiette or cavatappi
1 courgette, cubed
3 leaves cavolo nero, woody stems removed and roughly chopped
½ x 25g pack parsley, finely chopped
½ lemon, juice
Parmigiano Reggiano, finely grated, to serve

In a large saucepan or stock pot, heat the olive oil over a medium heat. Add the onion, carrots and celery and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the tomatoes (swill out the can so nothing is left behind), then pour in the stock, add the cannellini beans (with all the juices from the can) and bring to a gentle simmer. Stir in the oregano and bay leaves, add the parmesan rind, if using, then season and simmer for 15-20 minutes.
Cook the pasta in a separate pan according to pack instructions until al dente. Drain and drizzle with a little olive oil to stop it sticking.
Add the courgette and cavolo nero to the soup and cook for 3-4 minutes, then stir in the parsley and lemon juice. Taste, adjusting the seasoning as needed. Remove the bay leaves and parmesan rind, if using, then discard.
Divide the pasta between bowls, ladle the soup over the top, then serve with freshly grated parmesan and black pepper.

Cook’s tip

Parmesan rind

When you get to the end of a wedge of parmesan, don’t throw the rind away. Put into a freezerproof container and keep frozen, ready to add to soups and stews for a deep umami flavour.

Timing veg options

This recipe is designed to be altered to suit the contents of your kitchen, so feel free to make adjustments. I find it helpful to split vegetables into two categories – hearty and fresh. Hearty vegetables such as carrots, parsnips, swede and squash should be put into the soup at the beginning for a long, slow cook. Fresh vegetables, including spinach, kale, courgettes and green beans, should be added towards the end, so they don’t overcook and lose their zing.

Type of pasta

Small, high-protein pasta is best for this, but not essential. You could use cooked grains such as pearl barley or break up pieces of spaghetti. I cook the pasta separately, as the soup will store in the fridge or freezer, but doesn’t reheat well with the pasta incorporated. Some minestrone recipes have the pasta cooked in the pan, but it will absorb lots of the cooking liquid, which changes the consistency of the finished soup, so cooking separately solves this.

Typical values per serving when made using specific products in recipe