Minestrone Soup

Serves 4

3 tbsp olive oil, plus extra to serve 

1 onion, finely chopped 

1 celery stick, finely chopped 

1 carrot, peeled and finely chopped 

1 courgette, finely chopped 

70 g diced smoked pancetta 

1 large garlic clove, crushed 

½ tsp dried oregano 

1 x 400 g can cannellini beans 

1 x 400 g can chopped tomatoes 

2 tbsp tomato purée

1.2 litre Vegetable Stock 

1 bay leaf 

70 g small pasta 

100 g greens - kale, chard or cavolo nero work well 

Handful of basil 

Finely grated parmesan, to serve

Method

Heat the oil in a large saucepan over low-medium heat and gently fry the onion, celery, carrot, courgette, and pancetta for 10 minutes.

Then, add the garlic, oregano, beans, chopped tomatoes, tomato purée, stock, and bay leaf. Season it to taste, bring it to a simmer, and let it cook for 30 minutes.

Next, add the pasta and greens, and cook for an additional 10 minutes.

Finally, serve it in bowls, sprinkle with basil and grated parmesan