2 tbsp of good quality olive oil
2 cloves of garlic
1 onion, diced
1 carrot, peeled and sliced into roughly ½ cm rounds
2 celery stalks, chopped
2 small zucchini, chopped into 1½ cm pieces
Ground black pepper
½ cup of red wine (any will do)
2 tbsp of fresh oregano, basil or thyme
1 can (400 g) of diced tomatoes
6 cups of vegetable or chicken stock
1 can (400 g) of cannellini beans, rinsed and drained
Minestrone is a hearty Italian soup packed full with vegetables. But precise recipes vary region to region – and it doesn’t always have to involve pasta, which may come as a surprise! So see this as your base canvas and add other ingredients – pasta, rice, more beans, even fried bacon or qinuoa – as you see fit.
1. Over a medium flame, heat the oil in a heavy bottomed pan.
2. Now add the fresh vegetables – onion, carrot, celery, zucchini, garlic – season and stir. We’re looking to make sure that everything has a coating of oil. Cook until the veg is tender, approximately 8 minutes.
3. Now add the wine and continue to cook until it's reduced entirely.
4. Add the canned tomatoes and the stock. Bring everything to the boil, turn the heat right down and simmer – uncovered – for 20 minutes.
5. Add the beans and simmer for a further 10 minutes more. Adjust the seasoning if necessary and sprinkle over the fresh herbs.
6. Store in the fridge for up to a week or freeze and eat within 3 months.