Minestrone Soup

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 onion finely chopped
• 1 carrot diced
• 75g celery 1 stick, diced
• 1 medium potato peeled and diced
• 180g cauliflower cut into florets
• 1 tbsp tomato puree
• 2 litres vegetable stock
• 50g pearl barley
• 400g cannellini beans drained
• 80g cavolo nero shredded
• 120g small pasta ditalini or broken spaghetti
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 200g provolone sliced or cubed
• 200g crusty bread ciabatta or sourdough

Method

1. Soften the onion, carrot and celery

   Finely chop the onion and dice the carrot and celery. Heat 2 tbsp olive oil in a large pan over medium heat, add the chopped vegetables and cook gently for 8–10 minutes until soft but not browned. While they soften, peel and dice the potato into 2cm pieces and cut the cauliflower into small florets.

2. Cook the tomato purée

   Stir 1 tbsp tomato puree into the pan of softened vegetables and cook for 2 minutes until it darkens slightly and smells sweet.

3. Simmer the stock and barley

   Add 2 litres vegetable stock and the 50g pearl barley. If using a parmesan rind, cut it into small pieces and drop them in – they stay in the soup. Bring to a gentle simmer and cook for 25 minutes, stirring occasionally.

4. Add the potato and cauliflower

   Add the diced potato and cauliflower florets and simmer for another 10 minutes. Meanwhile, drain and rinse the cannellini beans and shred the cavolo nero, discarding the tough central stalks.

5. Add the beans, cavolo nero and pasta

   Add the drained cannellini beans and shredded cavolo nero to the pan and simmer for 3 minutes, then add the small pasta and simmer for a further 10–12 minutes until the pasta is cooked and the cavolo nero is tender. If using frozen peas, stir in a handful for the final 3 minutes.

6. Check and season

   Top up with a splash of stock or water if it gets too thick, or simmer uncovered for a few minutes more if it looks thinner than you want. Season with 1/2 tsp salt and 1/4 tsp black pepper, and taste to check.

7. Serve with the provolone and bread

   Ladle into bowls and serve with the provolone and crusty bread for dunking. Drizzle each bowl with olive or chilli oil and add a little grated parmesan, if you like. The provolone can be eaten with the soup or as a small course after.

Made this recipe?

We'd love to know! Give it a tick.

I cooked this