Minestrone soup recipe

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Don't wait for 'when in Rome' - do as the Romans do and dish up this cornerstone of Italian cuisine at your dinner table.

Ingredients

2 Tbsp olive oil

1 brown onion, finely chopped

150g flat pancetta, finely chopped

2 carrots, diced

2 sticks celery, diced

1 (250g) large potato, peeled, diced

2 cloves garlic, crushed

400g can diced Italian tomatoes

8 cups chicken stock

1 cup small pasta (such as small shells)

400g can diced borlotti beans, drained, rinsed

1 large zucchini, diced

100g green beans, cut into 2cm pieces

1 cup shredded savoy cabbage

Flat-leaf parsley, finely chopped, to serve

Shaved parmesan, to serve

Garlic bread, to serve

Heat oil in a large deep saucepan over a medium heat.
Add onion, pancetta, carrot, celery, potato and garlic and cook for 10 minutes or until vegetables begin to caramelise.
Add tomato and stock and bring to the boil. Reduce heat to low and simmer for 20 minutes.
Add pasta and cook for 10 minutes.
Add borlotti beans, zucchini, green beans and cabbage and cook for 5 minutes or until just tender. Ladle soup into serving bowls and top with parsley and parmesan. Serve with garlic bread on the side.