Hearty Minestrone Soup

Serves 4 | Prep 15 mins | Cook 35 mins.

A big pot of comfort for a cold night: tender veg, beans, and pasta in a rich tomato broth. It comes together on one stovetop, fills the whole family up, and tastes even better the next day.

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 2 carrots, diced
• 2 celery sticks, diced
• 1 zucchini, diced
• 400 grams diced tomatoes
• 2 tablespoons tomato paste
• 1.5 litres beef stock (low-sodium)
• 1 parmesan rind (optional, for depth)
• 400 grams cannellini beans, drained
• 400 grams red kidney beans, drained
• 75 grams small pasta (such as macaroni or risoni)
• 1 teaspoon dried mixed herbs
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 3 handfuls baby spinach
• Grated parmesan, to serve (optional)

Steps

1. Soften the base: Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 brown onion, diced and 2 garlic cloves, crushed and cook until the onion softens. Stir in the 2 carrots, diced and 2 celery sticks, diced and give it a few minutes.
2. Build the soup: Add the 400 grams diced tomatoes, 2 tablespoons tomato paste, 1.5 litres beef stock and 1 teaspoon dried mixed herbs. Drop in the 1 parmesan rind if using. Season with the 0.5 teaspoon salt and 0.5 teaspoon pepper. Bring to the boil, then drop to a gentle simmer.
3. Let it simmer: Cover and let it bubble away for about 15 minutes so the flavours come together. Stir now and then.
4. Add the rest: Stir in the 1 zucchini, diced, 400 grams cannellini beans, drained, 400 grams red kidney beans, drained and 75 grams small pasta. Simmer uncovered until the pasta is cooked and the zucchini is soft, about 10 minutes.
5. Finish with greens: Fish out the parmesan rind, then stir through the 3 handfuls baby spinach until it wilts.
6. Serve: Taste, adjust the seasoning, and serve with a little grated parmesan on top if you like. Keeps well in the fridge for a few days and freezes beautifully.

Notes

A few easy ways to make it your own: want to keep it lighter? The beans and veg do plenty of the filling work, so you can leave the pasta out altogether and stir in extra spinach or some chopped kale instead.

Feeling like something heartier? Add a diced potato or a tin of lentils along with the beans. Make a big batch on the weekend and you've got lunches ready for the week ahead; it freezes beautifully.