MINESTRONE SOUP WITH RICE

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a saucepan and add the onion, garlic, parsley, sage and pancetta. Cook over low heat, stirring once or twice, for 10 minutes of until the onion is softened but not browned. Add the celery, carrot and potatoes, and cook for 5 minutes. Stir in the tomato paste, chopped tomatoes, basil and borlotti beans. Season with freshly ground black pepper. Pour in the stock and bring slowly to the boil. Cover and leave to simmer for 2 hours, stirring once or twice .

Step 2

If the potatoes have not broken up by the end of the 2 hours, roughly break them with a fork against the side of the pan. Season to taste then add the zucchini, peas, green beans, cabbage and rice. Simmer for a further 15-20 minutes, or until the rice is cooked. Divide among six soup bowls and sprinkle with a little parmesan cheese, to serve