Minestrone soup - Jamie Oliver

 

• optional: 4 strips streaky bacon
• olive oil
• 1 clove garlic
• 2 small onions
• 2 fresh bay leaves
• 2 carrots
• 2 sticks of celery
• 2 large handfuls of seasonal greens such as savoy cabbage, curly kale, chard
• 1 vegetable stock cube
• 1x 400g tin plum tomatoes
• 2x 400g tin beans such as cannaloni, butter or mixed
• 100g dried pasta
• Parmesan cheese to serve
• extra virgin olive oil

Put a large shallow casserole pan on medium-high heat. Finely slive the bacon (if using), and sprinkle into the pan with 1 Tbsp of olive oil, stirring occasionally while you prep the veg.

Peal and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.

Trip and chop the carrots and celery into roughly 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 mins, or until softened and caramelised, stirring regularly.

Crumble the stock cube, pour in the tinned tomatoes, breaking them up iwth a spoon as you go, then add 1 tin's worth of water. Pour in the beans (juice and all), add a pinch of sea salt and black pepper.

Shred the greens and sprinkle into the pan, top up with 600ml of boiling water, then add the pasta. Cover and leave to simmer for 10 - 15 mins, or until the pasta is just cooked and the soup has thickened to your liking.

Season the soup to perfection, then serve it with a grating of parmesan cheese and a drizzle of extra virgin olive oil.