Minestrone Soup

A great recipe to make at the beginning of the week using up any veggies you may have in the drawer after the weekend. Roast a whole chicken and use some to add to the soup and some to keep for the week - either for lunches or an evening meal...

Once made, the soup will keep in the fridge for 3-4 days, and can be frozen, so it's worth making up a batch to enjoy throughout the week, or as and when from the freezer.

What you'll need

Enough for however many you're feeding, I cook for 2.

Fresh ingredients

• Smoked bacon or pancetta (optional)
• Roast chicken (optional)

Everyday basics

• Onion or leek
• Garlic
• Celery or celeriac
• Carrots
• Cabbage or kale
• Cauliflower
• Basil (optional)
• Parmesan cheese (optional)
  
  

Store cupboard

• Tin of tomatoes
• Stock
• Olive oil
• Salt & pepper

What to do

1. Finely slice 3-4 rashers of smoked bacon, or add some cubed pancetta if using, in to a large pan. Over a medium heat, gently fry until nicely browned.

2. In the meantime prepare the veggies. Peel and finely chop the onion/ leek and mince 1-2 cloves garlic. Roughly chop the rest of the veggies to a similar size so they'll cook through evenly (see image).

3. Add the onion and garlic to the bacon and fry for 5-8 minutes. Then add the rest of the vegetables to the pan and cook for 10-15 minutes. Stirring occasionally, so they don't burn - you may need to add a little extra olive oil.

4. Add 300ml stock, I used chicken, and a tin of tomatoes. Season with salt and pepper. Cover and allow to simmer for 20-25 minutes or until everything's cooked through.

5. If you're using, now is a good time to add some protein, I had some leftover roast chicken so added that, and allowed to warm through for 5-10 mins.

6. If you want to thicken the soup, remove a cup or 2 from the pan and blend until smooth - add back to the pot and stir through.

7. Time to serve up! Top with some grated parmesan cheese, a drizzle of olive oil and black pepper or dried chilli flakes if you like the kick!