Minestra di Verdure

Method

Heat olive oil in a large soup pot and soften the finely diced onion, celery, and carrot for 5 minutes until fragrant. Add the diced potato and courgette, then pour in the stock and canned tomatoes, bringing to a simmer. Cook for 15 minutes until the potatoes begin to soften, then add the shredded cabbage, beans, and chopped spinach or chard. Simmer for a further 10-12 minutes until all vegetables are tender but not mushy. Season generously with sea salt and black pepper, then finish with fresh chopped parsley. Serve piping hot, optionally drizzling with extra virgin olive oil at the table.