This made enough for 6 big portions.
- 2 medium potatoes, peeled and cut into small cubes
- 2 medium carrots, peeled and cut into small cubes
- 1 handful frozen peas
- 1 handful frozen green beans
- 1 head cavolo nero – a very dark green crinkly cabbage with long thin leaves (you can use spring cabbage but cavolo nero is much tastier)
- 1 onion, peeled and cut into small dice
- 1 clove garlic, peeled and crushed
- 1 tablespoon olive oil
- 1 tin tomatoes, chopped
- 1 tin canellini beans
- 500ml stock (veg or mushroom)
- 100ml small pasta shapes (broken spaghetti, orzo, ditalini or small macaroni)
- salt and black pepper
- If you have a dried up old rind of hard cheese in the fridge, now is the time to put it to use!NB if you leave out the hard cheese and use pasta made without eggs, this soup is vegan. Parmesan is not suitable for vegetarians, but there are other hard cheeses which are.
Heat the oil in a large heavy based saucepan and add the onion and garlic. Stir it around and leave it to saute gently until the onion is translucent – high heat will burn the garlic and that never tastes good.
Add the cubed potato, carrot, green beans and peas and the tin of tomatoes. Add the 500ml hot stock and stir all the veg around. Now is the time to add your bit of hard cheese to the mixture. Bring to simmering point then leave it all to simmer for about 10 minutes or until the potatoes and carrots are almost soft. Add the drained canellini beans. Shred the cavolo nero finely. Put the pasta into a separate pan of salted boiling water and let it boil for 5 minutes, while you put the cavolo nero into the pan with the rest of the soup ingredients. Small pasta shapes don’t take long – check after 5-8 minutes to see if it’s done.
Season the soup with black pepper and salt if it needs it. Drain the pasta when it’s done and put a spoonful in the bottom of each soup bowl, then ladle the minestrone over the top of the pasta.
If you cook the pasta separately, it’s easier to save any leftover minestrone for another day so that you can add more freshly-cooked pasta. Leaving pasta in the soup mixture makes it go a bit sticky and flabby.