Name: Homemade Italian Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium Carrot, diced; 100 g small pasta shapes, such as ditalini or small shells; 1 x 400g can Chopped tomatoes; 1 Bay Leaf; 1 x 400g can Cannellini beans, drained and rinsed; 1 tbsp Tomato purée; 1 tbsp Olive Oil; to serve Parmesan, grated (optional); 1 medium Courgette, diced; 2 sticks Celery, diced; 1 tsp Dried oregano; 3 Garlic, minced; 1.2 litres Vegetable Stock, hot; 2 handfuls Baby spinach; 1 large Onion, finely diced

Method

15 mins prep35 mins cook50 mins total

Heat the olive oil in a large pot over a medium heat. Add the onion, carrot and celery with a pinch of salt, then cook for 8 to 10 minutes until softened.
Stir in the garlic and tomato purée, and cook for 1 minute until fragrant.
Add the chopped tomatoes, vegetable stock, oregano and bay leaf. Bring to a gentle boil.
Reduce to a simmer, cover loosely and cook for 15 minutes to build flavour.
Add the pasta, cannellini beans and courgette. Simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
Stir in the spinach and cook for 1 to 2 minutes until wilted. Taste and season with salt and black pepper.
Remove the bay leaf, ladle into bowls and finish with grated parmesan if using.