Warming Minestrone Soup

Ingredients

• 4 tbsp extra virgin olive oil
• 1 spanish onion, diced
• 3 carrots, chopped
• 3 sticks of celery, chopped
• 3 cloves of garlic, finely chopped
• 400g can or fresh chopped tomatoes
• 400g can rinsed or home-cooked borlotti beans
• 2L vegetable stock
• 1 small parmesan rind (optional)
• 1 cup short pasta of your choice
• Salt and pepper to taste
• Shaved parmesan to serve (optional)
• Bread and butter (or spread of choice) to serve

Instructions

1. Heat the oil in a large pot over medium-high heat. 
2. Add the onion, carrots and celery, and cook for 10 minutes or until the vegetables are soft and golden. Stir regularly. 
3. Add the garlic, and cook for another 1-2 minutes or until aromatic.
4. Stir in the tomatoes, borlotti beans, vegetable stock and parmesan rind (if using) and bring to the boil. 
5. Reduce to a simmer on low heat. Cover and cook for 1 hour, stirring occasionally.
6. Add pasta, stir to combine and cook for another 30 minutes or until pasta is al dente.
7. Remove parmesan rind, and add salt and pepper to taste.
8. Serve the soup into bowls and top with shaved parmesan. Accompany with bread and butter.

Serves 4-6.