MINESTRONE SOUP

Fill your basket with the farm gate’s finest seasonal produce for this hearty bowl of local goodness.

Serves 6

¼ cup extra virgin olive oil

1 large onion, finely chopped

2 garlic cloves, chopped

3 celery sticks. cut into 5mm dice, or thinly sliced

1 bunch Dutch carrots, cut into 5mm dice or thinly sliced

3 Nicola potatoes, diced

2 litres of vegetable stock, or water

400g can chopped tomatoes, or cook down some of the indoor grown tomatoes in the farm gate

2 bay leaves

piece of Parmesan rind (optional)

100g pasta shapes (fussili, bow ties, penne)

1 bunch of rapini, Tuscan kale, spinach or rainbow chard, tough stalks removed and leaves roughly chopped

1/3 cup chopped flat-leaf parsley

Sea salt

Black pepper

Grated parmesan, to serve

Extra virgin olive oil, for drizzling

Heat the oil in a large heavy based saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, celery, carrots and potatoes and cook for 10 minutes, stirring often, until slightly softened. Reduce the heat if the vegetables are beginning to brown.

Pour in the stock, add the tomatoes, bay leaves and parmesan rind, if using. Bring to the boil, then reduce the heat to a low simmer and cook for 30 minutes. Season with salt and ground pepper. Add the beans and pasta and cook for 15 minutes, Stir in the leaves and cook for a further 10 minutes until all the vegetables and pasta are tender. Add the greens, if using, and cook for 5 minutes to wilt. Stir through the parsley. Taste and adjust seasoning with extra salt and pepper if needed.

Serve drizzled with olive oil and finely grated Parmesan.

Recipe by Fiona Hammond, July 2024.