Minestrone

This hearty minestrone is a timeless Italian soup made with seasonal vegetables and pasta. Simple, nourishing, and full of flavour, it’s the perfect one-pot meal for any time of year. Use what’s fresh, and don’t forget a drizzle of good olive oil to finish.

INGREDIENTS (serve 4 pp)

1/2 onion, chopped

1 carrot, diced

1 celery stick, diced

1 rosemary sprig

1 bay leaf

1 small potato, diced

1/4 cauliflower head, chopped

1 tin Tomato Polpa

500 ml water (or vegetable stock)

1 zucchini, diced

6 green beans, chopped

12 snap peas, half chopped & half deshelled

160gr small pasta (such as ditalini or small shells)

Extra-Virgin olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Parmigiano Reggiano, grated (optional, for serving)

METHOD

In a large pot, heat a good glug of extra-virgin olive oil over medium heat. Add the onion, carrot and celery and sauté until fragrant.

Add the herbs and sautè for 1 minute. Add potato and cauliflower to the pot. Cook for about 5 minutes, until the vegetables start to soften.

Stir in the tomato polpa, and water to cover the vegetables. Bring the soup to a simmer.

Reduce heat to low and let the minestrone to simmer for about 20-30 minutes, allowing the flavours to meld together.

Add the zucchini, green beans and peas. Season with salt and pepper and cook for 10 more minutes. Adjust with some more water if needed.

Add the pasta to the pot and cook according to package instructions until al dente.

Taste and adjust seasoning as needed. Remove the herbs. Serve the minestrone hot, garnished with fresh parsley and grated Parmigiano Reggiano and a final drizzle of extra-virgin olive oil if desired.

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