Minestrone

Ingredients

2 tbsp olive oil
2 onions, sliced
2 garlic cloves, chopped
2 rashers of bacon, chopped roughly
4 tomatoes, chopped
a small glass red wine
125g/4oz dried haricot beans, soaked overnight, drained
2 carrots, chopped
a small turnip, chopped
2 small potatoes, chopped
a piece of celery, chopped
half a small cabbage, cut into strips
55g/2oz broken-up macaroni or spaghetti, or pastine, or any of the pasta made in small shapes, such as little stars, little shells, etc.
small handful fresh majoram, chopped
small handful fresh thyme leaves, chopped
small handful fresh basil, chopped
small handful fresh parsley, chopped
salt and freshly ground black pepper
5 tbsp freshly grated parmesan, plus extra to serve

Method

1. Heat the oil in a deep pan. Add the onion, garlic, bacon and fry for 3-4 minutes.
2. Add the chopped tomatoes, and add the red wine, let it bubble a minute or two.
3. Add the drained haricot beans and cover them with 1.8 litres/3 pints hot water and boil steadily for two hours.
4. Add the carrots and cook for about 15 minutes.
5. Add the turnip and potatoes and cook for another 10-15 minutes.
6. Ten minutes before serving, add the celery, the cabbage and the pasta. Cook for ten minutes, or until the pasta is tender.
7. Add the fresh herbs and stir well.
8. Season, to taste, with salt and freshly ground black pepper and stir in the parmesan.
9. To serve, ladle the soup into bowls and sprinkle with more grated parmesan.