Vegetable minestrone

Serves: 4–6

• tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, finely diced
• 1 x 400 g can chopped Italian plum tomatoes
• 1 tbsp tomato purée
• 1 garlic clove, crushed
• salt and black pepper
• 1.5 litres (21⁄2 pints) chicken or vegetable stock
• 1 x 400 g can cannellini or red kidney beans, drained
• 250 g (8 oz) leeks, trimmed and finely sliced
• 125 g (4 oz) Savoy cabbage, finely shredded
• 2 tbsp arborio (risotto) rice
• grated Parmesan cheese, to serve

1. Heat the oil in a large saucepan, add the onion, celery, and carrots, and cook gently, stirring, for 5 minutes.

2. Add the tomatoes, tomato purée, and garlic, and season with salt and pepper. Stir, then pour in the stock and bring to a boil over a high heat.

3. Cover the pan and lower the heat so the soup is gently simmering. Cook for 15 minutes, stirring occasionally.

4. Add the beans, leeks, cabbage, and rice, and simmer for a further 20 minutes.Taste for seasoning.

5. Serve hot, with a bowl of grated Parmesan cheese for everyone to help themselves.