THE BEST MINESTRONE SOUP

Preparation time: 60 mins | Makes: approx. 8 serves

INGREDIENTS

• Extra virgin olive oil

• 2 medium brown onions diced

• 3 medium carrots, peeled and sliced into rounds

• 3 celery stalks sliced

• 2 zucchinis, halved lengthways and then sliced

• 2 washed potatoes, peeled and chopped

• 1/4 large kent pumpkin, skin removed and chopped

• 1 whole head of kale, washed and chopped

• 2 x 400g tins diced tomatoes

• 280g tomato paste

• 1L vegetable stock

• 600ml water

• 2 cups uncooked orecchiette pasta

• 1 x 400g tin cannellini beans

• 3 bay leaves

• 1 tablespoon dried chilli flakes

• 4 cloves garlic crushed

• 1 tsp dried thyme

• 1 tsp dried oregano

• Juice of 1 lemon

• Sea salt and cracked pepper

• To serve: freshly grated parmesan cheese, a drizzle of EVOO and cracked salt and pepper

METHOD

1. In a large stock pot over medium heat, add a healthy drizzle of extra virgin olive oil, your onion, celery, carrot, tomato paste and a pinch of salt and cook, stirring regularly until the vegetables are softened, approximately 5 minutes.

2. Once the onions are translucent and vegetables softened, add your potatoes, zucchini, pumpkin, garlic and dried herbs (bay leaves, thyme and oregano), and stir until nice and fragrant , approximately 3-4 minutes.

3. Add your tinned tomatoes, vegetable stock, water, chilli flakes, and crack a generous amount of black pepper into the pot before bringing your soup to the boil. Put the lid on your stock pot, leaving a small gap, and then reduce to a simmer over low-medium heat for 15 minutes.

4. Add your orecchiette, beans and kale and continue to cook on a simmer, uncovered for approximately 15-20minutes when your pasta is al dente.

5. Turn off the heat, remove your bay leaves (they may be difficult to find so keep your eye out for them when eating your soup), and add your fresh squeezed lemon juice, another healthy drizzle of EVOO, some more cracked salt and pepper and stir through gently.

6. Ladle your soup into some nice wide bowls, and grate fresh parmesan over quite generously (iI like to use a microplane), because why the hell not?

    

   Enjoy on a cool winter’s evening with friends… this is one soup that will actually impress! I promise. If you want to make this vegan, just forget serving with parmesan.

   Store leftovers in class containers in the fridge for up to 4 days, or in silicone freezer pouches.