What she’d tell you
There is no correct minestrone. It was invented to use up whatever was left, and every household made a different one. Take mine as a suggestion and use what you have.
What you need
Written for 8. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Dice the onion, carrot and celery small and soften them in the olive oil over medium-low heat for 12 minutes.
Add the garlic for a minute, then the tomatoes, and cook 5 minutes until they darken.
Pour in the broth, add the salt, and simmer 15 minutes.
Add the diced courgette and the drained beans and cook 8 minutes more.
Add the pasta and cook until just done, about 8 minutes. Taste for salt.
Serve with a little parmesan grated over, and good bread.
If you haven’t got it
Courgette
green beans, spinach, or whatever is tired in the drawer
Cannellini Beans
borlotti or chickpeas: any tin of white bean
Keeping it
Five days in the fridge.
A pan over medium heat. Freezes for three months, best without the pasta.
