Name: Autumn minestrone soup
Total time: 2100 s
Yield: 4
Ingredients: 1 vegetable stock cube; 1 tablespoon olive oil; 1 pack Italian diced pancetta; 1 onion; 2 carrot; 4 stick celery stick; 1 tin chopped tomatoes; 1 pack basil; 1 tin borlotti beans; 100 gram macaroni; 1 sweet heart cabbage; 1 malted wholemeal bloomer bread

Step 1

Mix the stock (1) with 1.2 litres of boiling water in a measuring jug and cover to keep hot.

Step 2

Heat the olive oil (15 mL) in a large saucepan over a medium heat.

Step 3

Add the onion (1) , carrot (2) , celery (4 sticks) and half of the pack of pancetta (1 pack) , season and cook for 10 minutes until the veg takes on some colour and softens.

Step 4

Add the chopped tomatoes (1 tin) , basil stalks (1 pack) , borlotti beans (1 tin) and stock, cover loosely and simmer for 10 minutes.

Step 5

Add the pasta (100 g) and simmer for another 10 minutes.

Step 6

Add the cabbage (1) and stir in most of the basil leaves, then cook for another 2-3 minutes.

Step 7

Serve with bread (1) and top with a couple of basil leaves.

Autumn minestrone soup

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