MINESTRONE WITH BEANS & ORZO PASTA

Serves 4-6

● 2tbsp olive oil

● 1 onion, peeled and finely chopped

● 1 fennel bulb, core removed and finely chopped

● 2 celery sticks, finely chopped

● 2 carrots, peeled and finely chopped

● 3 garlic cloves, peeled and finely chopped

● 1 large sweet potato, peeled and diced

● 1 large potato, peeled and diced

● 30g (1oz) dried porcini mushrooms, rehydrated in boiling water and chopped (reserve the soaking water)

● 1ltr (1¾pt) vegetable stock

● 50g (1¾oz) chunk or rind of Parmesan, plus extra grated to serve

● 2 sprigs of rosemary

● 1 bay leaf

● 400g tin of borlotti or cannellini beans, rinsed and drained

● 200g (7oz) orzo pasta

● A handful of parsley, roughly chopped

● Sea salt and freshly ground black pepper

● 1-2tbsp olive oil

● A pinch of chilli flakes, to serve (optional)

In a pan, heat the oil. Add the onion, fennel, celery and carrots. Stir and sauté for around 8-10 minutes until softened. Add the garlic and cook for a couple more minutes. Add the sweet potato, potato and porcini (along with the soaking water) and stir. Pour in the vegetable stock and add the Parmesan, rosemary and bay leaf.

Cook for 25 minutes then add the beans and orzo. Stir and cook for 8 minutes until the beans and pasta are just cooked and the soup is nice and thick. Remove from heat, discard any remaining Parmesan rind and allow to sit for 10 minutes.

Just before serving, add the parsley, season and add a drizzle of olive oil. Sprinkle over extra grated Parmesan and a pinch of chilli flakes, if using.