Make a batch of the minestrone base to have on standby in the fridge or freezer, then cook portions of pasta as needed to add to it. This way the minestrone doesn’t become too starchy and the pasta doesn’t loose its texture from freezing/reheating.
Serves 6
Ingredients
5 tbsp olive oil, plus extra for serving
2 onions
4 sticks of celery, plus the leaves if possible
4 garlic cloves
400g cherry tomatoes
2x 400g tins (or 1x 600g jar) of borlotti or cannellini beans, drained and rinsed 1 litre good quality chicken or vegetable stock
A parmesan rind (optional)
200g cavolo nero
50g radiatori per portion
Bunch of basil, about 30g
Method
Finely chop the onions and celery and thinly slice the garlic.
Heat 5 tbsp olive oil in a large pot, once warm add the onions, celery, a good pinch of salt and lots of coarsely ground black pepper. Cook for 15 minutes over a medium-low heat until soft.
Add the garlic and cherry tomatoes. Cook for 5 minutes, stirring every so often, until the tomato skins are beginning to split and a few of the tomatoes are starting to give out their juices.
Add the beans, stock and parmesan rind. Season with salt and pepper. Simmer for 10 minutes, in which time the ingredients in the pot can get to know one another and you can roughly slice the cavolo nero.
Add the cavolo nero and cook for 5 minutes until wilted and tender. Taste and adjust the seasoning. This is your base; pop a portion or two (or more) in the fridge to reheat throughout the week, or freeze for a rainy day.
Cook a generous handful of pasta per person (about 50g) in salted water until al dente, drain then stir through the (reheated) minestrone base with a large handful of basil leaves. Serve with extra basil, celery leaves and a good drizzle of your favourite olive oil.
