Classic minestrone soup

• olive oil↗3 tbsp tbsp

  plus extra for serving

• onion↗1

  finely chopped

• celery stalk↗1

  finely chopped

• carrot↗1

  peeled and finely chopped

• zucchini1

  finely chopped

• pancetta↗70g diced smoked

  70g diced smoked

• garlic clove↗1 large

  large, minced

• oregano↗½ tsp dried

  ½ tsp dried

• cannellini beans↗1 x 400g can

  1 x 400g can

• chopped tomatoes↗1 x 400g can

  1 x 400g can

• tomato purée↗2 tbsp
• vegetable stock↗1.2 litre l
• bay leaf↗1
• pasta70g small g

  70g small

• green leaves100g g

  - curly kale, chard or kale work well

• базилік↗handful of
• пармезан↗finely grated

  для подачі

Step-by-step instructions

1. 1

   Heat the oil in a large pot or deep skillet over medium‑low heat and gently sauté the onion, celery, carrot, zucchini and pancetta for about 10 minutes. Add the garlic clove and oregano and cook for 1 minute. Stir in the cannellini beans, chopped tomatoes, tomato purée, broth and bay leaf. Season to taste. Bring to a gentle boil and simmer for 30 minutes.

2. 2

   Add the pasta and the green leaves and cook for another 10 minutes. Ladle the soup into bowls and sprinkle with basil and a little parmesan.