- 1 tbsp. Olive oil
- 1 Large onion, chopped
- 2 Garlic cloves, crushed
- 2 Carrots, chopped into small pieces
- 3 Celery sticks, thinly sliced
- 1/2 Medium swede, chopped into small cubes
- 50g Fine green beans, trimmed and sliced
- 1.5 Litres vegetable stock
- 410g Can borlotti, cannellini or haricot beans in water, drained
- 400g Can chopped tomatoes
- 2 tbsp. Tomato puree
- 1 tbsp. Dried mixed Italian herbs
- Chunk of rind from Parmigiano Reggiano, for added flavour
- 80g Small pasta shapes
- Salt and freshly ground black pepper
- Parmigiano Reggiano, finely grated, to serve
Minestrone with Parmigiano Reggiano
Minestrone with Parmigiano Reggiano
55 min
Ingredients
Method
Heat the olive oil in a large saucepan. Add the onion, garlic, carrots, celery, swede and green beans. Fry gently over a medium-low heat for 5-8 minutes, stirring often.
Pour in the stock, then add the canned beans, tomatoes, tomato puree and dried herbs. Add the chunk of Parmigiano Reggiano rind – this will impart a delicious flavour to the soup. Bring to the boil, then reduce the heat and simmer gently for 30-35 minutes
Add the pasta to the saucepan. Stir well, then cook for 8-10 minutes, until the pasta is tender. Season, then serve, sprinkled with lots of Parmigiano Reggiano.
Cook’s tip: Always remember to make use of the flavourful rind from your chunk of Parmigiano Reggiano – especially good in soups and risottos.
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