Modern Light Minestrone Soup with Cannellini Beans and Pasta

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 pieces Celery
• 2 medium Carrot
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 1 medium Courgette
• 400 g Canned chopped tomatoes
• 1.2 liters Vegetable stock
• 400 g Cannellini beans
• 120 g Ditalini
• 15 g Fresh basil
• 30 g Parmesan

1. Warm the extra virgin olive oil in a large pot over a medium heat. Add the yellow onion, celery and carrot with the fine sea salt and cook for 8 to 10 minutes, stirring, until softened but not browned.
2. Stir in the garlic and cook for 1 minute until fragrant. Add the courgette and cook for 3 minutes, just to take the raw edge off.
3. Tip in the canned chopped tomatoes and cook for 2 minutes, stirring to combine. Pour in the vegetable stock and bring to a gentle simmer.
4. Add the cannellini beans and simmer for 10 minutes so the broth takes on their flavour. Stir occasionally and keep the heat low enough that it bubbles gently.
5. Stir in the ditalini and simmer for 10 to 12 minutes, stirring now and then, until the pasta is tender. Season with black pepper, then take the pot off the heat.
6. Tear in most of the fresh basil, reserving a little to finish. Ladle into bowls and top with the remaining basil and a light shower of parmesan.

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