Parmigiano Reggiano Minestrone
Ingredients
Method
Step 1
Heat the olive oil in a large saucepan.
Step 2
Add the onion, garlic, carrots, celery, swede and green beans.
Step 3
Fry gently over a medium-low heat for 5-8 minutes, stirring often.
Step 4
Pour in the stock, then add the canned beans, tomatoes, tomato puree and dried herbs.
Step 5
Add the chunk of Parmigiano Reggiano rind – this will impart a delicious flavour to the soup.
Step 6
Bring to the boil, then reduce the heat and simmer gently for 30-35 minutes, until the vegetables are tender.
Step 7
Add the pasta to the saucepan.
Step 8
Stir well, then cook for 8-10 minutes, until the pasta is tender.
Step 9
Season, then serve, sprinkled with lots of Parmigiano Reggiano.
Cook's Tip:
Always remember to make use of the flavourful rind from your chunk of Parmigiano Reggiano – especially good in soups and risottos.
