Bean Minestrone

30 min

Easy

90ml/3¼fl oz extra virgin olive oil , plus extra to serve
1 onion , peeled, chopped
2 garlic cloves, peeled, chopped
½ tsp chili , finely chopped
600g mixed vegetables (such as courgette, fennel, pumpkin, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm cubes
3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
salt and freshly ground black pepper
1 litre/1¾ pints chicken or vegetable stock, preferably home-made
500g mixed beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
2 fresh bay leaves
50g freshly grated Parmesan or Grana (or alternative vegetarian hard cheese)
1 large or 2 small very ripe tomatoes , finely chopped

Heat the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
Add the stock, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender. Remove from the heat and set aside to cool slightly before serving.
Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and a drizzle olive oil until well combined.
Serve the soup in deep bowls and spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.