Classic One Pot Minestrone with Winter Vegetables, Pasta and Shaved Parmesan

Dice the onion, carrot, celery, and potatoes. Finely chop the garlic. Quarter the zucchini lengthways and slice into small pieces. Roughly chop the kale leaves and stalks. Trim the green beans and cut into 1cm pieces. Dissolve the stock concentrate in 3 litres of water.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onion, carrot, zucchini, potatoes, and celery. Sauté, stirring occasionally, for 5–6 minutes until the vegetables begin to soften.

Add the crushed tomatoes, stock, and green beans to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Stir the pasta into the soup and cook for 8 minutes. Add the kale and the drained cannellini beans and cook for a further 3 minutes until the pasta is al dente and the kale is wilted.

Divide the hot soup between bowls. Finish with a generous scatter of parmesan and a crack of black pepper. Enjoy!

Dice the onion, carrot, celery, and potatoes. Finely chop the garlic. Quarter the zucchini lengthways and slice into small pieces. Roughly chop the kale leaves and stalks. Trim the green beans and cut into 1cm pieces. Dissolve the stock concentrate in 4 litres of water.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onion, carrot, zucchini, potatoes, and celery. Sauté, stirring occasionally, for 5–6 minutes until the vegetables begin to soften.

Add the crushed tomatoes, stock, and green beans to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Stir the pasta into the soup and cook for 8 minutes. Add the kale and the drained cannellini beans and cook for a further 3 minutes until the pasta is al dente and the kale is wilted.

Divide the hot soup between bowls. Finish with a generous scatter of parmesan and a crack of black pepper. Enjoy!

Dice the onion, carrot, celery, and potatoes. Finely chop the garlic. Quarter the zucchini lengthways and slice into small pieces. Roughly chop the kale leaves and stalks. Trim the green beans and cut into 1cm pieces. Dissolve the stock concentrate in 2 litres of water.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onion, carrot, zucchini, potatoes, and celery. Sauté, stirring occasionally, for 5–6 minutes until the vegetables begin to soften.

Add the crushed tomatoes, stock, and green beans to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Stir the pasta into the soup and cook for 8 minutes. Add the kale and the drained cannellini beans and cook for a further 3 minutes until the pasta is al dente and the kale is wilted.

Divide the hot soup between bowls. Finish with a generous scatter of parmesan and a crack of black pepper. Enjoy!

Dice the onion, carrot, celery, and potatoes. Finely chop the garlic. Quarter the zucchini lengthways and slice into small pieces. Roughly chop the kale leaves and stalks. Trim the green beans and cut into 1cm pieces. Dissolve the stock concentrate in 2 litres of water.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onion, carrot, zucchini, potatoes, and celery. Sauté, stirring occasionally, for 5–6 minutes until the vegetables begin to soften.

Add the crushed tomatoes, stock, and green beans to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Stir the pasta into the soup and cook for 8 minutes. Add the kale and the drained cannellini beans and cook for a further 3 minutes until the pasta is al dente and the kale is wilted.

Divide the hot soup between bowls. Finish with a generous scatter of parmesan and a crack of black pepper. Enjoy!

Dice the onion, carrot, celery, and potatoes. Finely chop the garlic. Quarter the zucchini lengthways and slice into small pieces. Roughly chop the kale leaves and stalks. Trim the green beans and cut into 1cm pieces. Dissolve the stock concentrate in 2 litres of water.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onion, carrot, zucchini, potatoes, and celery. Sauté, stirring occasionally, for 5–6 minutes until the vegetables begin to soften.

Add the crushed tomatoes, stock, and green beans to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Stir the pasta into the soup and cook for 8 minutes. Add the kale and the drained cannellini beans and cook for a further 3 minutes until the pasta is al dente and the kale is wilted.

Divide the hot soup between bowls. Finish with a generous scatter of parmesan and a crack of black pepper. Enjoy!

Dice the onion, carrot, celery, and potatoes. Finely chop the garlic. Quarter the zucchini lengthways and slice into small pieces. Roughly chop the kale leaves and stalks. Trim the green beans and cut into 1cm pieces. Dissolve the stock concentrate in 2 litres of water.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onion, carrot, zucchini, potatoes, and celery. Sauté, stirring occasionally, for 5–6 minutes until the vegetables begin to soften.

Add the crushed tomatoes, stock, and green beans to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Stir the pasta into the soup and cook for 8 minutes. Add the kale and the drained cannellini beans and cook for a further 3 minutes until the pasta is al dente and the kale is wilted.

Divide the hot soup between bowls. Finish with a generous scatter of parmesan and a crack of black pepper. Enjoy!