Theo Randall Minestrone Verde

Serves 6 as a starter

A chunky Italian green minestrone; soffritto base with tomatoes, borlotti beans, and Swiss chard cooked in its own blanching water.

2 tbsp extra virgin olive oil	Soften soffritto, low heat 20 min	Stir in tomatoes, cook 20 min	Add beans, cook 10 min; add blanching water, boil then simmer 5 min	Add chard, basil, season; blitz 10 sec if smoother texture desired	Serve hot with a dash of fruity olive oil
3 celery sticks, finely chopped
1 red onion, chopped
2 carrots, chopped
1 garlic clove, finely sliced
2 × 400 g cans chopped tomatoes
1 kg Swiss chard (leaves and stalks separated)	Blanch chard leaves 3 min, drain & chop; cook stalks 3 min, drain; reserve water
1 × 400 g jar or can borlotti beans, drained (rinse if canned)
400 ml chard blanching water (reserved)
5 basil leaves
Sea salt and freshly ground black pepper
Fruity olive oil, to serve

Read left to right — each column combines what's behind it.