Quick minestrone Recipe
- 4 tbsp olive oil
- 2 large carrots, diced
- 1 large onion, roughly chopped
- 2 celery sticks, roughly chopped
- 2 garlic cloves, finely chopped
- pinch dried red chilli flakes
- 200g/7oz tinned white beans, such as haricot (drained weight)
- 500ml/18fl oz vegetable or chicken stock
- ciabatta bread, cut into slices, to serve
- 100g/3½oz Parmesan (or alternative vegetarian hard cheese), finely grated, to serve
- 500g/1lb 2oz kale, stalks removed, roughly chopped
- handful fresh flatleaf parsley, roughly chopped
- Heat a dash of oil in a frying pan over a medium heat. When hot, add the carrots, onion, celery, garlic and chilli flakes. Fry until softened, then tip in the beans and stock. Stir, bring to a simmer and cook for 5â8 minutes, or until cooked through.
- Preheat the grill until hot. Toast both sides of the ciabatta slices. Sprinkle with the Parmesan and toast until melted.
- Stir the kale and parsley into the soup just before serving. Serve the soup in warm bowls with the Parmesan toasts.