Minestrone Soup

Ingredients

• ditalini pasta115 g
• extra virgin olive oil60 ml
• small yellow onion — chopped1 ea
• carrots — chopped130 g
• celery stalks — diced2 ea
• garlic cloves — minced4 ea
• zucchini — diced200 g
• green beans — trimmed and cut into 2.5 cm pieces110 g
• sweet paprika — 1 tsp2.5 g
• dried rosemary — ½ tsp0.5 g
• canned crushed tomatoes425 g
• vegetable broth1440 ml
• bay leaf1 ea
• fresh thyme3 sprig
• canned kidney beans — drained and rinsed425 g
• fresh parsley — chopped20 g
• fresh basil leaves15 g
• parmesan cheese — grated, to serve30 g

Method

1. Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions, then drain.
2. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots and celery, raise the heat to medium-high and cook, stirring regularly, until softened, about 5 minutes. Add the garlic and cook another minute.
3. Add the zucchini, green beans, paprika, rosemary and a generous pinch of salt and pepper. Toss to combine.
4. Add the crushed tomatoes, broth, thyme, bay leaf and a Parmesan rind if you have one (about 2.5 cm). Bring to a boil, then reduce to a gentle simmer, partially cover and simmer for about 20 minutes.
5. Uncover, add the kidney beans and cook another 5 minutes, then stir in the parsley and basil. Just before serving, stir in the cooked pasta and simmer just until warmed through; do not overcook.
6. Remove the rind and bay leaf, taste and adjust the seasoning. Serve hot with grated Parmesan and a drizzle of olive oil.