Minestrone soup

Ingredients

• 1 tbsp olive oil (or use olive oil cooking spray)
• 1 onion (finely diced)
• 3 leeks (white parts only, finely diced)
• 2 celery stalks (finely diced)
• 3 carrots (finely diced)
• 2 bay leaves
• 1 tsp salt
• 400 g | 14 oz can cannellini beans (drained and rinsed)
• 400 g | 14 oz tin chopped tomatoes
• 1 litre | 4 1/4 cups vegetable stock
• 60 g | 2 oz small pasta shapes (I used stellini)
• 4 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp lemon juice (or to taste)
• freshly grated Parmesan (optional )
• Salt and pepper to season

Instructions

1. 1

   Heat the olive oil (or use a cooking spray) in a large saucepan. Add the onion, leeks, celery, carrots, bay leaves and salt. Cook over medium-low heat, stirring occasionally for 10 minutes.

2. 2

   Add the beans, chopped tomatoes and vegetable stock. Season with salt and pepper and bring to the boil.

3. 3

   Reduce the heat, partially cover the pot with a lid and simmer for 25 minutes.

4. 4

   Add your pasta and simmer for whatever the recommended cooking time is. If the liquid has reduced too much you may need to add some hot water.

5. 5

   Remove the bay leaves. Stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.

6. 6

   Serve hot, sprinkled with the cheese and some croutons if you like.