Minestrone Soup

Few Italian cooks would acknowledge this recipe as minestrone soup, but in fact for a quick and easy family recipe it’s pretty close, plus it’s very easy to do and almost a meal in itself.

To serve four people assemble:

1 carrot, coarsely chopped
1 leek, coarsely chopped
1 celery stick, coarsely chopped
1 tbs olive oil
4 bacon rashers, coarsely chopped
1 potato, cut into small cubes
800g canned crushed tomatoes
750mls vegetable stock
1.25 litres water
150g small pasta shells, or similar
1 can cannellini beans, drained and rinsed
100g green beans, coarsely chopped

In a large saucepan cook the vegetables in the oil until the leek is soft, then add the canned tomatoes, stock and water. Bring to the boil and add the green beans and pasta. Simmer uncovered for 10 minutes before adding the cannellini beans. Heat through and serve with fresh crusty bread or crostini.

To add a more authentic Italian flavour, grate some parmesan or pecorino cheese over each bowl of soup just before serving.

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