Minestrone

Method

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1. 1Heat the oil in a large pot and cook the onion, carrot and celery over medium-low heat for 8-10 minutes, until the onion is soft and translucent. In Italy this base often includes pork pancetta; here the vegetables carry the flavor on their own.
2. 2Add the garlic and tomato paste and stir for 1 minute until fragrant. Add the potato, zucchini and green beans and stir for 3-4 minutes to coat them in the oil.
3. 3Add the tomatoes, stock and Parmesan rind, if using. Bring to a boil, then lower the heat and simmer with the lid ajar for 20 minutes, until the potatoes begin to soften.
4. 4Add the cabbage and beans and simmer for 10 minutes more. Mashing a ladleful of the beans with a fork and stirring them back in makes the soup creamier.
5. 5Add the pasta and cook for the time on the package (usually 8-10 minutes), stirring occasionally. If the soup gets too thick, add a little hot water.
6. 6Remove the Parmesan rind and season with salt and pepper. Stir in the basil, ladle into bowls, drizzle with olive oil and serve with grated cheese.