Beat the Winter Chills

Few things beat a big, hearty plate of pasta when the cold starts creeping in…. Except, perhaps, a bowl of soup so this week’s recipe ticks all the boxes: it’s rich, loaded with carbs and a truckload of cheese.

There are two things that inspire me to make this minestrone: cold, rainy weather, and a particular plate of my grandmother’s which is now in my possession. If I see this plate on a winter’s day, it’s guaranteed that I instantly want to make this soup!

You’ve got a friend in soup. It’s there for you in sickness and in health (and hangovers) and even better - there’s no set recipe but while you can add almost anything to a minestrone, keep it simple, keep it fresh and keep in seasonal, don’t overwork and the final result will be amazing

Minestrone

Passed down from Grandma

Serves 6

Prep time: 15 minutes

Cooking time: 70 minutes (including 60 minutes simmering)

Ingredients

3 tbsp extra-virgin olive oil, plus extra for serving

2 cloves garlic peeled and smashed using the side of a knife

1 brown onion, diced (optional)

150g potato, cut into bite-sized chunks

200g (1 cup) canned crushed tomatoes

200g (1 cup) canned lentils, rinsed and drained

180g (1 cup) canned chickpeas, rinsed and drained

170g (1 cup) canned cannellini beans, rinsed and drained

125g zucchini, cut into bite-sized chunks

85g (1 cup) savoy cabbage, chopped

65g cauliflower florets, cut into bite- sized chunks

Handful fresh basil leaves

Sea salt and freshly ground black pepper

50–55g short pasta

Grated parmesan for serving

Finely diced long red chilli for serving (optional)

Method

1. Heat the oil and garlic in a large heavy-based saucepan over medium heat and cook for 5 minutes or until the garlic is golden brown. Remove using a slotted spoon and discard.

2. Add the onion, if using, and sauté for 6–7 minutes, until soft. Add the potato and crushed tomatoes and stir for about 1 minute, then add the tinned legumes, remaining vegetables and basil.

3. Cover with 1.5–1.8L of water, season generously with salt and pepper and bring to the boil. Cook, stirring frequently so the ingredients don’t stick and burn on the base of the pan, for about 1 hour, until the vegetables are completely soft.

Tom’s Tips

I use short pasta in this recipe, such as ditali, or my personal favourite, “mista”, which consists of broken-up and left-over bits of pasta from different packets. You can usually find it in the pasta section at delicatessens, or you can make your own by simply breaking up any left-over bits and bobs of pasta sitting at the back of the pantry.