There must be as many versions of minestrone as there are vegetables growing in the Italian soil. This recipe is inspired by a meal we had in Taormina one warm evening. Minestrone often features pasta or grains, but this vegetable-based soup keeps things light. A dash of basil and tomato adds a burst of summer. The vegetables can be adapted, particularly for whatever is in season. For something heartier, feel free to throw in ½ cup of small pasta when you add the leafy greens. This is also refreshing served cold.
SERVES 2-4 | 25 MINUTES
2 tablespoons olive oil + extra to serve
1 onion, diced
1 celery stick, sliced
1 carrot, sliced
2 medium potatoes, peeled and cubed
2 ripe tomatoes,
1 litre vegetable stock
200g leafy greens such as kale or silverbeet, chopped
250g cannellini beans
few basil leaves
1 teaspoon salt
cracked black pepper
Heat the oil in a large pot. Add the onion and sauté for several minutes over a medium heat until soft. Stir through the celery and carrot and cook for 2 minutes. Add the potatoes and tomatoes. Pour in the stock, cover and bring to the boil. Simmer for 5 minutes.
Add the leafy greens and cannellini beans. Cover and simmer for a further 10 minutes.
Check seasonings, adding ½ to 1 teaspoon of salt to taste. Crack in the pepper. Tear in the basil leaves.
Drizzle over olive oil to serve.