Italian Cannellini Green Bean Ditalini Minestrone

Dice 160 g onion, 180 g carrot and 100 g celery to 1 cm, mince 12 g garlic, trim and slice 150 g green beans to 2 cm, and rinse 260 g drained cooked cannellini beans.

Heat 30 ml oil in a heavy pot over medium heat. Sauté onion, carrot and celery 7–8 minutes until softening, then add 12 g garlic for one minute.

Add 400 g tomatoes, 260 g cooked beans, 150 g green beans, 1000 ml stock, two bay leaves, 2 g each oregano and thyme, 3 g salt and 1 g pepper. Cover and simmer gently 18–20 minutes.

Add 110 g ditalini and simmer uncovered for the packet time, usually 8–10 minutes, until pasta is cooked through. Add hot water 50 ml at a time if too thick. Remove bay leaves.

Chop and stir in 25 g parsley, confirm vegetables and beans are hot and tender, and divide between four bowls. Serve promptly before pasta absorbs excess broth.