minestrone

good winter warming soup

vegetables: onion and garlic essential but otherwise you can vary it depending on what you have, eg:
-  1 red onion
-  1-2 cloves garlic
-  1 carrot
-  2 sticks celery
-  1 small leek (quarter lengthwise and chop into slices)
-  1 small potato

olive oil
1 x 400g can chopped plum tomatoes
200g canneloni (or similar) beans
1/2 tsp dried oregano
salt and pepper
50g pasta (any type but smash up if big such as penne)
1 litre vegetable (or beef) stock
good handful of seasonal greens, eg savoy cabbage
parmesan cheese, about 4 tbsp, grated

other options:
-  smoked bacon lardons
-  fresh basil leaves

1. Chop the onions and garlic finely and fry for 5 minutes in olive oil in a pan big enough to take all the ingredients.
2. Chop the other vegetables, add to the pan and fry gently for a further 10 minutes.
3. If using lardons, fry them separately until brown and then add them to the main pot.
4. Add the tomatoes and stock to the pan, bring to a boil.  Add the oregano, salt and pepper. I use quite a lot of pepper! Stir well as it comes to the boil.
5. Cover with a lid and simmer for about 30 minutes.
6. Add the greens and pasta, stir in and cook for a further 8 minutes.
7. Add the beans and cook for a further few minutes, until the pasta is how you like it (should be a little al dente).  Add some boiling water if the soup is too thick at this stage.
8. Stir in the basil leaves at the end, if used, and add more salt and pepper if necessary.
9. Serve topped with the grated parmesan cheese