How to Make Minestrone Soup

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (15 oz / 425 g) cannellini or kidney beans, drained
• 6 cups (1.4 L) vegetable or chicken broth
• 1 cup (100 g) small pasta such as ditalini
• 1.5 tsp kosher salt
• 2 cups (60 g) chopped kale or spinach
• Parmesan, to serve

1. Heat the oil in a large pot and cook the onion, carrots, and celery for 8 minutes until softened.
2. Add the garlic and zucchini and cook 3 minutes more.
3. Pour in the tomatoes, beans, broth, and salt and bring to a boil.
4. Simmer 15 minutes, then add the pasta and cook until just tender, about 8 minutes.
5. Stir in the greens and cook 2 minutes until wilted.
6. Taste for salt and serve with grated Parmesan and olive oil over the top.

• Cook the pasta separately if you plan on leftovers — it keeps drinking the broth otherwise.
• A Parmesan rind dropped in with the broth adds real depth for free.

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