Minestrone

1. Heat the olive oil in a large pot on medium-high heat. Add the onion, zucchini, carrot, celery and garlic. Cook stirring until softened for 3-5 minutes.
2. Add the tomato paste, oregano and bay leaves. Cook, stirring for 1 minute.
3. Add the chopped tomatoes (or passata if using), the chicken stock and the butter beans. Bring back up to a boil.
4. Add the risoni, turn the heat to low, place the lid on and cook for 10 minutes.
5. Season to taste.
6. Top with freshly grated parmesan and chilli oil if using.

Can Minestrone soup be frozen? Yes. Freeze in an air-tight container for up to 2 months. Defrost in the fridge overnight and heat on the stove until hot. Alternatively microwave on high from frozen for 8-10 minutes, stirring halfway.

What vegetables can I add? Savoy cabbage, fennel, silverbeet, kale, spinach leaves, green beans, peas… The options are limitless!

What about bacon? Minestrone is kind of like bolognese sauce… There are so many amazing variations and each tastes just as good as the other. If you would like to add bacon for extra flavour, add it first and cook for 2 minutes before adding the vegetables.