Minestrone soup

Ingredients

2 tbsp (30ml) olive oil

2 onions, roughly chopped

4 sticks celery, sliced

6 carrots, sliced

4 cloves garlic, grated

8 sprigs fresh thyme

1 large packet (100g) tomato paste 5-6 cups (1.25-1.5 litres) vegetable or beef stock

1 can (400g) chopped and peeled tomatoes

Salt and milled pepper

1 cup (150g) pasta

1 packet (300g) green beans, sliced into 2cm pieces

6 baby marrows, roughly sliced ½ packet (150g) Swiss chard or kale, shredded

1 can (400g) cannellini beans, drained and rinsed

Grated Parmesan, for serving

Sour dough bread or crusty rolls

Method

Heat oil in a pot and brown onions, celery and carrots. Add garlic and thyme and fry for a minute. Add tomato paste and cook until sticky. Pour in stock and tomatoes. Season, and simmer for 10 to 15 minutes. Add pasta, green beans and marrows, and cook for 8 minutes. Stir in Swiss chard or kale and cannellini beans and heat through. Season and serve soup topped with Parmesan and with sourdough bread or rolls on the side.