Autumnal Minestrone

Autumnal Minestrone

A simple variation of an Italian classic.

Ingredients

To produce take 2 large tomatoes, a large white onion, a clove of garlic, a small courgette, 2 medium carrots, half of a small savoy cabbage, a small celeriac head, 400g of prepared borlotti beans, 100g of Pancetta, a litre of chicken stock, a dash of olive oil, sea salt and cracked black pepper.

Method

Prepare and fine dice the onion, garlic, courgette, carrots and celeriac, Shred the cabbage and Pancetta. Roughly chop the tomatoes. In a large saucepan heat the olive oil. Add the onion, garlic, pancetta, carrots and celeriac. Cook over a low heat for about 10 minutes until soft but not browned. Add the tomatoes and courgettes. Cook for a further 5 minutes. Stir in the cabbage and beans. Add stock. Season. Bring to the boil. Simmer for 10 minutes until the vegetables are tender. Adjust as required. Serve in deep soup bowls along with warm crusty bread and melted butter. Yum

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