Italy

Minestrone is a hearty Italian soup bursting with vegetables and pasta. It’s filling, nutritious, and perfect for cold winter evenings. The recipe varies by region: in Milan, it’s made with diced ham and small sausages; in Genoa, aromatic herbs take centre stage; and in parts of southern Italy, rice replaces pasta entirely. Here is my simplified home version — warming, wholesome and ready in under an hour.

Ingredients (serves 4)

• 2 cups macaroni (or small pasta of your choice)
• 1 small red onion
• 2 medium carrots
• 1 medium aubergine (eggplant)
• 1 medium courgette (zucchini)
• 1 tin of chopped tomatoes
• Dried Provençal herbs (herbes de Provence)
• Fresh basil
• 1 vegetable stock cube
• Grated Gruyère or Parmesan, to serve
• Salt and pepper
• Olive oil

Instructions

1. Dice the onion, carrots, aubergine and courgette into small bite-sized pieces.
2. Bring a large pot of water to the boil. Meanwhile, in a separate large saucepan, heat the olive oil and sauté the onion until golden.
3. Add the carrots, aubergine, courgette and dried herbs. Cook, stirring, until the vegetables are nicely browned.
4. Place the vegetable stock cube in the middle of the vegetables and cover everything with boiling water. Let simmer for 20 minutes.
5. In a separate small saucepan, bring water to the boil, salt it, and cook the macaroni for about 8 minutes (al dente). Drain and set aside.
6. When the vegetables are nearly done, add the tinned chopped tomatoes (I find it easiest to snip them directly in the tin with scissors). Then stir in the cooked pasta.
7. Ladle into bowls, top with grated cheese, fresh basil, salt and pepper.

Buon appetito! 🇮🇹

Tip: Minestrone tastes even better the next day — the flavours meld beautifully overnight. Simply reheat gently and add a little fresh water if it has thickened.