Ladle this steaming-hot soup into big bowls, add a pinch of parmesan then mop up every last skerrick with fresh crusty bread.
- Heat the oil in a large heavy-based saucepan over medium-low heat. Cook the onion and garlic, stirring often, for 5 minutes or until the onion is soft.
- Add the pancetta, celery and carrot. Cook, stirring often, for 5 minutes or until soft. Stir in the stock and passata. Increase heat to medium and bring to the boil. Reduce heat to low and simmer for 30 minutes.
- Add the green beans, borlotti beans and zucchini, and cook for 5 minutes. Add the pasta and cook for a further 10 minutes or until the pasta is al dente. Season with pepper. (To freeze, see note)
- Ladle the minestrone among serving bowls and top with parmesan.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set