Minestrone soup

Ingredients

Serves 4 – 6

 

  • 3 tbsp olive oil plus extra to serve
  • 1 onion finely chopped
  • 1 celery stick finely chopped
  • 1 carrot peeled and finely chopped
  • 1 courgette finely chopped
  • 1 large garlic clove crushed
  • ½ tsp dried oregano
  • 1 x 400g can cannellini beans (or any other beans you have available)
  • 1 x 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 2 litre vegetable stock
  • 70g small pasta (broken bits of all sorts of pasta work well too)
  • 100g greens (anything you have at hand, e.g., kale, frozen spinach)
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Step by step

  1. Heat the oil in a large saucepan over a low-medium heat and gently fry the onion, celery, carrot and courgette for 10 mins. Add the garlic and oregano, and cook for 1 min.
  2. Tip in the beans, chopped tomatoes, purée and stock. Season to taste. Bring to the simmer and cook for 30 mins.
  3. Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and serve.