Classic Minestrone
Deep bowls of red-gold broth thick with vegetables and pasta, a glossy green swirl of pesto melting into the steam, parmesan settling on top and torn basil scattered across the surface.
Ingredients
Serves 4- 4garlic cloves, minced
- 2carrots, peeled and diced
- 2celery sticks, diced
- 2 tbsptomato purée
- 1large onion, diced
- 1 tspdried oregano
- 2 tbspolive oil
- 100 ggreen beans, trimmed and cut into 2cm pieces
- 1 x 400gtin cannellini beans, drained and rinsed
- 1medium potato, peeled and diced
- 100 gsmall pasta, ditalini or macaroni
- 1 x 400gtin chopped tomatoes
- 2medium courgettes, diced
- salt and black pepper
- 1litre vegetable stock
- 1parmesan rind
- 1lemon, zest and juice
- 4portions pesto and parmesan (optional)
- 10 gbasil leaves (optional)
Method
- Warm the olive oil in a heavy pot over medium heat. Add the onion, carrots and celery with a generous pinch of salt; the salt pulls moisture out and helps them soften rather than colour. Cook for 8 minutes, stirring now and then, until the onion is translucent and the carrots have lost their raw edge.
- Stir in the garlic, oregano and tomato purée and cook for 60–90 seconds.
- Tip in the chopped tomatoes and the vegetable stock. Add the potato and courgettes, and drop in the parmesan rind if you've got one for an extra savoury hum. Bring up to a gentle boil.
- Drop to a quiet simmer and cook for 15 minutes, until the potato gives easily to the point of a knife but still holds its shape.
- Add the green beans and the pasta and simmer for a further 8–10 minutes, stirring once or twice so nothing sticks to the base. The pasta cooks directly in the broth; it has no other chance to take on salt, so check the broth now and salt it generously, the way you'd salt pasta water. It should taste seasoned, not flat.
- Stir through the cannellini beans and warm through for 2 minutes; they're already cooked, you're just heating them. Fish out the parmesan rind. Add a small squeeze of lemon if you like, off the heat; it lifts the whole pot and wakes the tomato up.
- Ladle into warm bowls. Swirl a spoonful of pesto into each, shower with freshly grated parmesan, drizzle with a thread of extra virgin olive oil, and scatter torn basil over the top.
Per serving
- kcal
- 393
- protein
- 17.5g
- fibre
- 13.6g
- carbs
- 62.7g
- fat
- 8.6g
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