Soupe minestrone

03 — Method

1. Peel and cut the 3 carrots, 2 zucchini and 2 celery stalks into even 1 cm (⅜ in) dice. Peel and finely chop the 2 yellow onions.
2. Trim the 200 g (7 oz) of green beans and cut into 3 cm (1 in) pieces. Finely shred the 200 g (7 oz) of green cabbage. Remove the germ from the 4 garlic cloves and chop them. Cut the pancetta into 1 cm (⅜ in) strips.
3. Heat 3 tbsp of extra-virgin olive oil in the large pot over medium heat and cook the pancetta for 5 minutes until golden and it renders its fat.
4. Add the onions and cook for 8 minutes over medium heat until golden. Stir in the garlic, dried oregano and tomato paste and cook 2 minutes, stirring constantly, to toast the paste.
5. Add the carrots, celery and zucchini and cook for 10 minutes over medium heat, stirring often, until lightly caramelized — this builds flavor.
6. Add the crushed peeled tomatoes, hot beef stock, drained white beans and bouquet garni. Bring to a simmer and cook over low heat for 30 minutes.
7. Add the green beans, cabbage and ditalini and cook 12 more minutes until the pasta is al dente. Adjust the salt and pepper.
8. Chop the basil, keeping a few leaves to garnish. Serve the minestrone piping hot with plenty of grated Parmesan, chopped basil and a drizzle of extra-virgin olive oil.