MINESTRONE

Prep time: 20 minutes Cook time: 40 minutes

One of the first things I made at catering college was minestrone, namely because it demonstrated our newly learnt knife skills and paysanne – the ‘peasant style’ preparation of carrots, leeks, celery and so on into different shapes specific to each vegetable. It was easier than finely shredded julienne and almostminced brunoise, but still required precision if you wanted to avoid a black mark from the lecturer.

Use whatever veg is in season and any type of small pasta shape (or slice larger shapes in half if you’ve got leftovers to use up). It’s not very much, but this isn’t meant to be a pasta dish. The neatness of your paysanne is up to you!

INGREDIENTS

– 1 tbsp olive or

rapeseed oil

– 1 onion, peeled,

finely chopped

– 2-3 garlic cloves,

grated

– 30-40g bacon or

pancetta, finely diced – leaves from a few sprigs

of thyme or oregano – 1 carrot, quartered lengthways and thinly sliced

– ½ small leek, cut into

rough 2cm pieces

– 1 celery stalk, peeled

if stringy, thinly sliced – 1 tbsp tomato purée – 1 litre chicken or

vegetable stock

– 15g small pasta shapes (dried weight), cooked until al dente

– few leaves of seasonal greens such as black cabbage (cavolo nero) and savoy, cut into rough 2cm squares – 50g coarsely grated

Parmesan, to serve

For the croutons

– 3-4 tbsp olive or rapeseed oil

– a couple of thick slices of bread or focaccia, cut into rough 2-3cm cubes

METHOD

Heat the oil in a heavy-based saucepan and gently cook the onion, garlic and pancetta for 3-4 minutes without colouring, stirring every so often.

Add the rest of the ingredients, except the greens, bring to the boil, season and simmer gently for 30 minutes, then add the greens and continue simmering for 6-8 minutes.

Meanwhile, make the croutons. Heat the oil in a frying pan and fry the pieces of bread for 2-3 minutes, turning them often, until golden, then drain on some kitchen paper.

To serve, ladle the minestrone into warmed soup plates or bowls, spoon the croutons into the centre and scatter the Parmesan on top.