Name: Minestrone
Yield: Serves 6
Cuisine: Italian
Ingredients: 1½ litres (48 fl oz) vegetable stock; 2 tablespoons tomato paste (concentrated purée); 2 garlic cloves, crushed; 1 celery stick, finely chopped; 1 large courgette (zucchini), finely chopped; 25 g (¾ oz) Parmesan or vegetarian or vegan Italian hard cheese, grated (shredded); Salt and freshly ground black pepper; 100 g (3½ oz) dried macaroni pasta; 1½ tablespoons olive oil; 1 × 400-g (14-oz) tin chopped tomatoes; 1 onion, finely chopped; 1 × 400-g (14-oz) tin cannellini beans, drained and rinsed; 2 bay leaves; ½ teaspoon dried Italian herbs; 100 g (3½ oz) kale or cavolo nero, chopped; 1 small leek, finely chopped; Handful of torn basil leaves; 1 carrot, finely chopped; 150 g (5½ oz) green beans, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

I think of minestrone as a cross between a soup and a stew. Maybe because it’s not blitzed, but mostly because it feels so hearty and comforting – like a big hug from your favourite Auntie. The tinned tomatoes bring all the vegetables to life in this Roman classic. While I like including small pasta shapes, such as macaroni, you can use other types of pasta. You can even break up any odds and ends of spaghetti to make it more like the classic tinned version.