Meals and Courses

Classic Minestrone

cook 30 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 1 teaspoon tomato purée
  • 2 garlic cloves, finely chopped
  • 400 g (13 oz) can chopped tomatoes
  • 750 ml (1 1/4 pints) hot chicken or vegetable stock
  • 2 thyme sprigs, leaves stripped
  • 125 g (4 oz) ditalini pasta
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 1/2 head of Savoy cabbage, shredded
  • salt and pepper
  • grated Parmesan cheese, to serve
  • Heat the oil in a large saucepan, add the onion, carrot and celery and cook over a low heat for 10 minutes until really soft.
  • Stir in the tomato purée and garlic, then add the tomatoes, stock and thyme and simmer for 10 minutes.
  • Add the pasta and beans to the soup and cook for a further 10 minutes or until the pasta is cooked through. Add the cabbage 5 minutes before the end of the cooking time and cook until tender. Season well.
  • Ladle into serving bowls and serve scattered with the Parmesan.
Like This? Try These
More on Food