SMOKEY AUTUMN MINESTRONE

Minestrone soup is a classic. It's hearty, delicious, and a great way to use up leftover veggies from your fridge without spending much. You can use any pasta you like; stuffed pasta adds a little extra, but regular dried pasta is just as tasty. The pancetta and smoked sausage gives a robust flavour and is just perfect for chilly autumn nights.

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SMOKEY AUTUMN MINESTRONE

MAKES 4-6 /MADE IN: 45 MINS - 1HR /DIFFICULTY:EASY/ MEATY

INGREDIENTS

• 3 tbsp olive oil

• 2 carrots, sliced

• 2 shallots, finely chopped

• 3 garlic cloves, minced

• 200g butternut squashed, cubed

• 200g baby courgettes, sliced

• 200g baby chestnut mushrooms, halved

• 5 cavolo nero leaves, destalked and chopped

• 120g smoked sausage, sliced and then halved again

• 200g smoked pancetta, diced

• 2x 400g plum tomatoes

• 200ml red wine

• 1x 400g borlotti beans, drained

• 310g Prosciutto Cappelletti

• 1L chicken stock

• 1 rosemary sprig

• 2 bay leaves

• 3 tbsp fresh pesto, extra to garnish

• 15g fresh basil, sliced

• 50g parmesan or pecorino, grated, to garnish

• Salt and pepper, to season

METHOD

1. In a large, heavy based pot, heat the oil on a medium heat and add the pancetta and smoked sausage. Cook for 2-3 minutes to gain some colour and then add in the shallots and carrots. Allow to sweat for 10 minutes or until the vegetables have become tender.

2. Add the garlic and cook for 1-2 minutes or until it starts to become aromatic. Pour in the tomatoes, stock, red wine and throw in your rosemary and bay leaves.

3. Add the borlotti beans and all the remaining vegetables and allow to simmer for 15-20 minutes. Taste the broth and season according to your taste. As the smoked sausage and pancetta is quite salty, you wont need to season too much more with salt.

4. Once the veggies are tender, stir in the cappelletti and cook for 2-3 minutes or until the pasta is al dente.

5. Stir in the fresh pesto, scatter the basil and cavolo nero all over the top and allow to wilt for 30 seconds.

6. Spoon into individual bowls and top generously with the grated parmesan, Sprinkle with cracked pepper and enjoy on its own or with some fresh bread.