Minestrone soup

Serves 8

prepPeel and finely chop the garlic and onion
prepTrim and roughly chop the carrots, celery and courgette
prepCut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1 cm slices
prepScrub and dice the potato
prepDrain the cannellini beans
prepFinely slice the bacon
prepRemove and discard any tough stalk bits from the greens, then roughly chop
prepBash the pasta into pieces using a rolling pin while still in the packet or wrap in a clean tea towel
2 rashers of higher-welfare smoked streaky bacon, finely sliced	Fry bacon until golden, 2 min	Cook aromatics & herbs, 15 min	Add potato, beans, tomatoes & stock, simmer 30 min	Add greens & pasta, cook 10 min	Stir in basil, season & serve with Parmesan
2 tbsp / 30 ml olive oil
1 clove of garlic, peeled and finely chopped
1 red onion, peeled and finely chopped
2 carrots, trimmed and roughly chopped
2 sticks of celery, roughly chopped
1 courgette, roughly chopped
1 small leek, cut into 1 cm slices
½ tsp dried oregano
1 fresh bay leaf
1 large potato, scrubbed and diced
1 × 400 g tin of cannellini beans, drained
2 × 400 g tins of plum tomatoes
1 litre / 1000 ml organic vegetable stock
1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard, roughly chopped
100 g wholemeal pasta, bashed into pieces
½ a bunch of fresh basil, leaves picked (optional)
Parmesan cheese, for serving

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