Classic minestrone soup

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It’s low in calories and packed with fibre and vitamin C

Recipe details

Ingredients

1. 3 tbsp olive oil, plus extra to serve
2. 1 onion, finely chopped
3. 1 celery stick, finely chopped
4. 1 carrot, peeled and finely chopped
5. 1 courgette, finely chopped
6. 70g diced smoked pancetta
7. 1 large garlic clove, crushed
8. ½ tsp dried oregano
9. 1 x 400g can cannellini beans
10. 1 x 400g can chopped tomatoes
11. 2 tbsp tomato purée
12. 1.2 litre vegetable stock
13. 1 bay leaf
14. 70g small pasta
15. 100g greens – kale, chard or cavolo nero work well
16. handful of basil
17. finely grated parmesan, to serve

Directions

Step 1

Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

Step 2

Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Nutrition Facts