Make a meal out of Minestrone

2 tbsp butter

100g pancetta, finely chopped

2 red onions

2 carrots, peeled and grated

2 celery stalks, finely sliced

3 large ripe tomatoes, roughly chopped

1 litre (4 cups) chicken or vegetable stock

1 bay leaf

1 rosemary sprig

2 zucchini, diced

100g green beans, trimmed and and cut into 2cm lengths

60g (⅓ cup) risoni

2 tbsp tomato paste

500ml water (2 cups)

METHOD

Heat the butter in a large saucepan over medium heat. Add the pancetta and cannellini beans before adding the onion, carrot and celery.

Cook until the onion is soft and transparent, then add the tomato, stock, bay leaf, rosemary and 500ml (2 cups) of water.

Bring to the boil, then reduce the heat to a gentle simmer and cook for 40 minutes.

Add the zucchini, green beans, risoni and tomato paste and cook for a further 30 minutes, stirring often until the risoni is al dente.

Remove the bay leaf and rosemary spring.

Season to taste with sea salt and freshly ground black pepper. Add a sprinkle of parmesan cheese to serve if you wish.

Serves 4 to 6.