A delicious minestrone soup perfect for rainy days, featuring a variety of vegetables and beans, with options to customize it with different additions. This recipe is versatile and encourages using what you have on hand.
1: Chop the onions, carrots, and celery.
2: In a pot, heat olive oil and sauté the chopped vegetables until soft.
3: Add the leek, courgette, and cavolo nero to the pot.
4: Mince the garlic and add it to the pot along with the dried red chilli and bay leaves.
5: Stir in the tomato paste and diced tomatoes.
6: Add the potatoes and vegetable stock cubes, followed by enough water to cover the ingredients.
7: Bring to a boil and then simmer until the vegetables are tender.
8: Add the beans and pasta and cook according to package instructions, until the pasta is al dente.
9: Stir in the fresh parsley and serve hot.
