The brilliant thing about minestrone is that there is no set recipe - you can make it with whatever vegetables you have at home.
Prep time: 10 minutes
Cook time: 30 minutes
1 large onion, finely chopped
2 carrots, peeled and finely chopped
3 sticks celery, finely chopped
4 cloves garlic, crushed
1 red chilli, finely chopped
400g kale shredded
200g purple sprouting broccoli
1 tin chopped tomatoes
1 tin cannelini beans
2 medium potatoes, peeled and diced
1 sprig thyme
1 sprig rosemary
1 litre beef stock
A few pasta shapes (optional)
Parmesan, to serve
1. Heat two tablespoons of oil in a large pan and add the onion, carrot and celery. Allow to cook down over a low heat, stirring occasionally, until soft and golden. This will take about 15-20 minutes.
2. Add the crushed garlic and chilli and cook, stirring, for 1 minute, then add half the kale, the beans, tomatoes, potatoes, herbs and stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes. Taste, then season with salt and pepper.
3. Add the remaining kale, broccoli and pasta shapes and simmer for 8-10 minutes, until the pasta shapes are cooked. Taste again and re-season if necessary.
4. Ladle into bowls and serve with grated parmesan, fresh herbs if you have any and plenty of crusty bread.