Minestrone Soup

Ingredients:

• 4 tbsp extra-virgin olive oil (divided)

• 3 medium shallots (approx. 150g), finely chopped

• 2 medium carrots (approx. 150g), peeled and chopped

• 2 medium celery ribs (approx. 150g), chopped

• 1 medium potato (approx. 200g), peeled and diced

• 1 medium courgette (approx. 150g), diced

• 2 garlic cloves, minced

• ½ tsp dried oregano

• ½ tsp dried thyme

• 1 large tomato, diced

• 900ml chicken stock (or vegetable stock for vegetarian option)

• 1 tsp fine sea salt (or to taste)

• 1 can (400g) cannellini beans, rinsed and drained

• 2 large handfuls cavolo nero, finely chopped (or any leafy green you have, such as spinach or kale)

Tip: Chop everything roughly the same size so it’s uniform and cooks evenly. Feel free to add whatever vegetables you have in the fridge – green beans, butternut squash all work well.

Method:

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped shallots, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the diced potato, courgette, garlic, oregano, and thyme. Cook for another 2–3 minutes, letting the flavors meld. Add the diced tomato, chicken stock, and sea salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potato is tender. Stir in the cannellini beans and shredded cavolo nero. Simmer for an additional 5 minutes, until the greens are wilted and tender.

Drizzle with the remaining 2 tablespoons of olive oil before serving for an extra hit of flavour and enjoy!