white bean minestrone soup

​Italian-style white bean minestrone with home-made pesto and parmesan.

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Ingredients

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• 3 sticks celery, finely chopped⁠

• 3 carrots, finely chopped⁠

• 2 red onions, finely chopped⁠

• 6 small charlotte potatoes, cubed⁠

• 2 cloves garlic, minced⁠

• 1tsp original black garlic paste

• 400ml jar passata 

• 1 jar white beans 

• 2 Large handfuls of baby spinach (or chard)⁠

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Recipe by Sophie Ruston-Smith @thecornerplot

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Heat a glug of olive oil in a large saucepan over a moderate heat.

Add the celery, carrot, onion, potatoes and crushed garlic, season with salt, and fry for about 15 mins until softened. ⁠

Add the black garlic puree and passata, fill the empty jar with water and pour that in too too, and add a generous pinch of oregano (I added the parmesan rind at this point too).

Simmer gently for 15 mins, then add the drained beans and cook for a few more minutes. Stir in the spinach and leave to wilt.

Add a generous grind of black pepper (and some sea salt as necessary).⁠

Ladle into soup bowls, dollop on the pesto, grate over the parmesan, and eat.