Minestrone

Method

1. 1

   Soften the base 10 min

   Warm the olive oil in a large saucepan over medium-low heat for 1 minute. Add the onion, carrots and celery and cook for 10 minutes, stirring occasionally, until softened but not browned.

2. 2

   Add the aromatics 2 min

   Add the garlic, courgette, tomato purée and oregano; cook over medium heat for 2 minutes, stirring, until fragrant and the purée darkens slightly.

3. 3

   Simmer the soup 20 min

   Add the tomatoes and 1 litre stock, bring to a boil over high heat, then reduce to low and simmer uncovered for 15 to 20 minutes, until the carrots are tender.

4. 4

   Cook the pasta packet time

   Stir in the pasta and simmer over medium-low heat for the packet’s shortest stated cooking time, stirring often; taste, then continue in 1-minute increments until just tender.

5. 5

   Add beans and cabbage 3 to 5 min

   Stir in the beans and cabbage and simmer over medium-low heat for 3 to 5 minutes, until the cabbage is tender and the beans are hot; add stock or water if the soup is too thick.

6. 6

   Season and rest 5 min

   Stir in the salt and pepper, taste and adjust the seasoning, then turn off the heat and leave for 5 minutes; the soup should be thick but still ladleable.

7. 7

   Serve

   Ladle the hot soup into six bowls, top with vegetarian hard cheese and a drizzle of olive oil, and serve with crusty bread.

Tips

• Check the pasta at its packet’s shortest cooking time and taste every minute after that, as shapes and brands vary.
• Add extra stock or hot water gradually if the soup becomes too thick; it should remain easy to ladle.
• The soup tastes fuller the next day, but pasta absorbs broth as it sits, so expect a thicker consistency or cook and store pasta separately.

Swaps

• Use another small pasta shape and follow its packet timing.
• Replace cannellini beans with butter beans or borlotti beans.
• Use shredded kale in place of savoy cabbage.

Storing

Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat gently until piping hot throughout, adding water or stock to loosen. For best texture, store cooked pasta separately from the soup.