Gino D’Acampo’s minestrone
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Ingredients
3tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
200g canned cannellini beans, drained
250g King Edward potatoes, chopped into 2cm chunks
200g dark green cabbage (cavolo nero), any coarse stems removed, leaves roughly chopped
400g can of chopped tomatoes
200g French beans, finely chopped
2L vegetable stock, made with stock cubes
120g dried conchigliette pasta (baby shells)
4tbsp roughly chopped flat leaf parsley leaves
Fine sea salt and freshly ground black pepper
60g finely grated pecorino cheese, to serve
Method
Heat the olive oil in a large saucepan over a medium heat and fry the onions, carrots and celery for 10 minutes, or until they are just golden.
Add the cannellini beans, potatoes, cabbage, tomatoes, French beans and stock, and bring to the boil.
Reduce the heat, half-cover the saucepan with the lid and cook for 30 minutes, stirring occasionally.
Remove the lid, add the pasta with the parsley and continue to cook over a medium heat for a further 25 minutes, stirring occasionally. Season to taste (I like to add half a teaspoon of pepper).
Check that all the vegetables are tender and the pasta is cooked and serve immediately in warmed bowls, with a sprinkle of pecorino cheese on top.
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