The thing about minestrone is, there is no exact recipe aside from to use whatever vegetables you have to hand, some beans, and either rice or pasta. It’s a mishmash of what you have to play with in your kitchen.

I demolished this earlier.

Shit you’ll need:

• Some veg. I used two cups of frozen chopped mixed veg.
• Beans. I used a can of baked beans but you can use whatever bean variant you wish.
• Two cups of pasta or rice.
• 1ltr vegetable stock.
• 1tsp salt.
• 1tsp cracked black pepper.
• 1tsp garlic.
• A chopped onion.
• 2tblspns of tomato purée.
• 2tblspns of olive oil.

This is another dump-the-whole-lot-in-your-slow-cooker-and-switch-on-auto-for-a-couple-of-hours, affair. When it’s finished, you’ll have a bloody good hearty soup that’s very filling. You can serve it with bread if you like, but the pasta or rice content makes it way more substantial than normal soup.