Classic minestrone soup

fibre low fat soup minestrone soup vitamin c

Ingredients

3 tbsp olive oil, plus extra to serve

1 onion, finely chopped

1 celery stick, finely chopped

1 carrot, peeled and finely chopped

1 courgette, finely chopped

70g diced smoked pancetta

1 large garlic clove, crushed

½ tsp dried oregano

1 x 400g can cannellini beans

1 x 400g can chopped tomatoes

2 tbsp tomato purée

1.2 litre vegetable stock

1 bay leaf

70g small pasta

100g greens - kale, chard or cavolo nero work well

handful of basil

finely grated parmesan, to serve

Method

Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.