Hearty Minestrone Soup

This is what you want to eat on a cold night in. It's hearty, yet somehow still feels light, and is delicious eaten with some fresh crusty sourdough. And maybe a glass of Sangiovese.

serves 4

What you need

1 can of mixed beans

1 can of diced tomatoes

1 litre of vegetable stock

2 tbsp olive oil

4 large celery ribs, finely diced

2 red onions, finely diced

3 large carrots, diced

2 large potatoes, diced

1 fennel bulb, cored and diced

4 garlic cloves, minced

1/2 teaspoon crushed red pepper

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons tomato paste

Salt and pepper to taste

Bunch of flat-leaf parsley leaves and celery leaves

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What to do

In a large pot, heat the oil, and then add the onions, celery, carrot, fennel and potatoes and cook, stirring every now and then for about 2 minutes.

Add the garlic, crushed pepper and bay leaves and cook, stirring, until fragrant. Then add the tomato paste, can of diced tomatoes and cook, stirring, for 2 minutes. Add the vegetable stock and bring to the boil.

Then simmer over low heat for 1 hour. Add the beans and heat through.

Serve in large bowls, topped with a bit of lemon juice and parsley and celery leaves.

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