A proper Minestrone is a full meal in a bowl, deeply satisfying and very nutritious. There are many ways to make one, but our favourite is tomato-based and features both beans and pasta. It’s a great way to use up whatever veggies you have lurking in the crisper – this recipe uses carrots and cabbage, but pretty much any veg will work. We enjoy a good sprinkle of grana padano cheese on ours, but the recipe itself is suitable for vegans. Also we use pre-cooked Macaroni here, but if you have leftover pasta of any kind, that is fine. If you do this, add the pasta halfway through the cooking time, just so it doesn’t overcook.
01.
Ingredients
4 Carrots, thickly sliced
1/2 Sweetheart Cabbage, chopped
1 medium Onion, finely chopped
4 cloves Garlic, finely chopped
50g Macaroni, cooked very al dente
1 tin Cannellini Beans, drained and rinsed
1 tin Chopped Tomatoes
1litre Vegetable Stock
2tsp Arrabbiata blend
2tsp Smoky Ragu blend
3tsp Tomato Powder
2tsp Italian Herbs
02.
Method
Heat some olive oil in a heavy deep pan, and saute the onion, carrots and garlic gently until softened. Add the cabbage and keep sauteeing for a few more minutes.
ext add the Arrabbiata blend and the Smoky Ragu blend and stir well. Add the tin of tomatoes now, and then the beans and the al dente macaroni. Finally add the veg stock, the Tomato Powder and the Italian Herbs, along with a pinch of sugar and one of salt. Give the pan a good stir, then bring it to just below the boil.
Turn the pan down to a rolling simmer, and let your soup bubble away for an hour or so. When it is ready it should be thick and chunky, and full of flavour.
