Chunky minestrone soup

Serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

3 garlic cloves, finely chopped

4 celery ribs, finely chopped

4 carrots, finely chopped

9oz (250g) pancetta, cut into small cubes

handful of flat-leaf parsley, finely chopped

handful of fresh sage leaves, finely chopped

2 tbsp tomato paste or purée

1 x (28oz) 800g can chopped tomatoes

2 x 14oz (400g) cans borlotti or cranberry beans, drained, rinsed, and drained again

sea salt and freshly ground black pepper

2 cups hot chicken stock

8oz (225g) fresh or frozen peas

10oz (300g) green beans, cut into thirds

10oz (300g) small pasta shapes such as ditalini

grated Parmesan, to serve

Method:

1 Heat the oil in a heavy-based pan, add the onions, and cook over low heat for 6–8 minutes or until soft. Add the garlic, celery, and carrots and continue to cook, stirring, for 10 minutes, until soft. Stir in the pancetta and cook for 5 minutes or until browned.

2 Add the herbs, tomato paste, tomatoes, and beans and stir to combine. Season with salt and pepper, then pour in the stock. Bring to a boil, then cover with a lid

and simmer for 40 minutes. Add the peas and beans for the last 5 minutes of cooking. Taste and season with salt and black pepper.

3 Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large saucepan. Add the pasta and simmer until the soup is piping hot and the pasta is al dente. Season, top with the Parmesan, and serve

Chunky minestrone soup