- 1 clove of garlic
- 1 red onion
- 2 carrots
- 2 sticks of celery
- 1 courgette
- 1 small leek
- 1 large potato
- 1x400g. tin of cannellini beans
- 2 rashers of higher-welfare smoked streaky
- olive oil
- 1/2 tsp. dried oregano
- 1 fresh bay leaf
- 2x400g. tins of plum tomatoes
- 1 litre organic vegetable stock
- 1 large seasonal greenssuch as savoy cabbage, curly kale, chard
- 100g. wholemeal pasta
- 1/2 bunch of fresh basiloptional
- parmesan cheese
If you like to make a hearty and nutritious, minestrone soup that is tasty crowd-pleaser and is super-easy to tweak you will nedd just the vegetables you have in the house. That’s all folks! Enjoy!
Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
Scrub and dice the potato. Drain the cannellini beans, then set aside.
Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
Remove and discard any tough stalks bits from the greens, then roughly chop.Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
Add a splash more stock or water to loosen, if needed.