Hearty Minestrone with Crusty Bread

A chunky vegetable and bean soup with a rich tomato broth, served alongside warm crusty bread for dipping.

SHOPPING LIST

• olive oil2 tbsp
• onion1
• carrot2
• celery2 sticks
• garlic cloves3
• tinned chopped tomatoes2 tins
• vegetable stock cube1
• cannellini beans1 tin
• courgette1
• dried oregano1 tsp
• small pasta shapes100g
• salt1 tsp
• black pepper1 tsp
• crusty white bread1 loaf

METHOD

1. 1Heat the oil in a large pot and soften the chopped onion, carrot and celery for 5 minutes.
2. 2Add the crushed garlic and oregano, cook for 1 minute.
3. 3Pour in the tomatoes, crumble in the stock cube and add 1 litre of water.
4. 4Bring to a boil, then simmer for 15 minutes.
5. 5Add the chopped courgette, drained beans and pasta, cook for 10 minutes until pasta is tender.
6. 6Season with salt and pepper, then serve with thick slices of crusty bread.

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