Minestrone Soup

Ingredients

• 3 tbsp olive oil, plus extra to serve
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp tomato paste
• 1 can diced tomatoes, 14.5 oz (411 g)
• 6 cups vegetable or chicken broth, 1.4 L
• 1 Parmesan rind, about 2 x 3 inches (5 x 8 cm), optional
• 1 bay leaf
• 1 tsp fine salt, or to taste
• ½ tsp black pepper
• 1 medium zucchini (courgette), diced
• 1 cup green beans, 4 oz (115 g), cut into 1-inch (2.5 cm) pieces
• 1 can cannellini or kidney beans, 15 oz (425 g), drained and rinsed
• ¾ cup small pasta, such as ditalini or small shells, 3½ oz (100 g)
• 2 cups baby spinach or chopped kale
• ¼ cup fresh basil or parsley, chopped
• ½ cup Parmesan cheese, grated, to serve

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
2. Add the garlic, oregano and basil and cook for 1 minute. Stir in the tomato paste and cook for 1 minute more.
3. Add the tomatoes, broth, Parmesan rind, bay leaf, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the zucchini, green beans and beans and simmer for 5 minutes.
5. Stir in the pasta and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender. Add a little more broth or water if the soup gets too thick.
6. Remove the Parmesan rind and bay leaf. Stir in the spinach until wilted and add the fresh herbs.
7. Taste for seasoning and serve with grated Parmesan and a drizzle of olive oil.