Minestrone

It's important to cut the vegetables into small pieces, even dice. If you have the rind from a chunk of Parmesan, add it to the broth - it adds a real depth of flavour.

Ingredients (serves six)

3 tbsp olive oil
130g pancetta or streaky bacon, cut into cubes
2 carrots, diced
1 onion, diced
1 stick celery, diced
2-3 cloves garlic, finely chopped
200g potatoes, peeled and cubed
40g Savoy cabbage, finely shredded
1-2 tsp fresh thyme leaves, chopped
400g tinned chopped tomatoes
1.2 litres good chicken stock
400g tin cannellini beans, drained and rinsed
70g small pasta, such as macaroni or tubetti
3-4 tbsp chopped, flat-leaf parsley
Salt and ground black pepper

In a big pot, warm the oil over medium heat, then add the pancetta and sauté until just golden. Add the carrot, onion and celery, lower the heat and sauté, stirring, until soft, about seven minutes. Add the garlic, potatoes, cabbage and thyme, and cook until the cabbage wilts. Add the tomatoes, stock and a pinch of salt, and simmer, partially covered, for 40 minutes. Add the beans and pasta, and simmer for 20 minutes. Add more stock if it looks a bit thick. Taste, season and stir in the parsley. Serve with Parmesan (or hard goat's cheese) shavings.