MINESTRONE SOUP

TAKES 50 MINS SERVES 4

½tbsp olive oil 1 onion, finely chopped 3 sticks celery, chopped 2 carrots, diced

1 small leek, halved vertically, washed and finely sliced

100g cavolo nero, central stalks removed, leaves shredded 1tbsp tomato purée 400g can cannellini beans, drained 400g can chopped tomatoes 800ml hot chicken stock Sprig of rosemary

100g conchigliette or vermicelli pasta 50g Grana Padano cheese, finely grated, plus rind

1

Heat the oil in a pan over a medium heat. Add the chopped onion, celery, carrots and leek. Stir and put the lid on, then leave to sweat for 10 mins.

2

Mix in the cavolo nero, tomato purée and beans, then pour over the chopped tomatoes and stock. Bring to the boil. Add the rosemary, reduce to a simmer with the lid on for 20 mins.

3

Add the pasta and the cheese rind and cook for a further 20 mins, still with the lid on.

4

Season with salt and pepper to taste, then serve topped with the grated cheese.