MinestroneItalian vegetable soup

• 200 g1 cup (7 oz) dried borlotti (cranberry) beans, soaked overnight; or 500 g / 1.1 lb fresh shelled borlotti in summer, or two 400 g (14 oz) cans, drained
• 4 tbsp extra virgin olive oil, plus more to serve
• 50 g2 oz pancetta or prosciutto fat, finely chopped; optional, leave out for a meatless soup
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 2 (about 350 g)2 (about 12 oz) potatoes, peeled, diced
• 2 (about 300 g)2 (about 10 oz) zucchini, diced
• 150 g5 oz green beans, cut in short lengths
• 300 g10 oz (about 1/4 head) savoy cabbage (verza), cored, cut in thin strips
• 100 g3.5 oz (2 packed cups) Swiss chard or spinach, cut in strips
• 200 g3/4 cup tomato passata, or 2 ripe tomatoes, fresh tomatoes peeled and chopped
• 2 l8 1/2 cups water or light meat broth, hot
• 1 piece Parmigiano Reggiano rind, scraped clean; optional
• 150 g5 oz (about 1 cup) small soup pasta (ditalini) or Arborio/Vialone rice
• a small handful of flat-leaf parsley or basil, chopped
• salt and black pepper, to taste
• 60 g2 oz (about 2/3 cup) Parmigiano Reggiano, grated, to serve

Method

1. 1

   1. Drain the soaked beans, cover them with fresh unsalted water by 5 cm (2 in) and simmer gently for about 1 hour, until tender but not split. Keep them in their cooking water. (Skip this step with fresh or canned beans.)

2. 2

   2. In a large heavy pot, warm the olive oil over medium-low heat with the pancetta, if using, until the fat turns translucent, about 3 minutes.

3. 3

   3. Add the onion, garlic, carrots and celery and cook gently, stirring now and then, for 10 minutes, until the onion is soft and golden but not browned.

4. 4

   4. Add the potatoes, green beans and cabbage, stir to coat them in the fat and let them wilt for 5 minutes.

5. 5

   5. Stir in the passata or chopped tomatoes and cook for 2 to 3 minutes.

6. 6

   6. Pour in the hot water or broth, add the drained beans with a ladle of their cooking water, and drop in the Parmigiano rind. Season lightly with salt.

7. 7

   7. Bring to a gentle simmer, half-cover and cook for 45 minutes, stirring from time to time so nothing catches on the bottom.

8. 8

   8. Add the zucchini and the chard or spinach and simmer for 20 to 30 minutes more, until the potatoes break when pressed against the side of the pot.

9. 9

   9. Crush a ladleful of beans and potatoes against the side of the pot with a spoon and stir them back in to thicken the soup. Add a little hot water if it has become too dense.

10. 10

    10. Add the pasta or rice and cook, stirring often, until just tender, usually 10 to 15 minutes; the soup should be thick, almost spoonable.

11. 11

    11. Take the pot off the heat, remove the rind, stir in the parsley or basil, check the salt and pepper, and let it rest for 10 minutes.

12. 12

    12. Serve in deep bowls with a thread of raw olive oil and grated Parmigiano at the table.