Enjoy preparing this hearty minstrone one pot wonder from Lindsay's Feast with the vegetables occupying your fridge! Enhance the flavours even more with a topping of homemade basil oil to finish.


6 tbsp olive oil
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
3 celery sticks, finely chopped
1 baking potato, peeled and cut into 1cm pieces 1 garlic clove, minced
2 tbsp tomato puree
1.5 litres vegetable stock
400g tin chopped tomatoes
1 courgette, finely chopped
400g tin cannellini beans
150g conghigliette pasta
salt and pepper

For the basil oil:

A small handful fresh basil leaves and the juice of half a lemon

50ml Extra Virgin Olive Oil

Parmesan to serve


In a large casserole pan, heat the olive oil over a medium heat and cook the onion, carrots, celery and potatoes for about 10 minutes, until softened, being careful not to let them burn.
Add the garlic and cook for a further minute. Add the tomato puree and continue to cook for another 3 minutes.

Add the tinned chopped tomatoes, the vegetable stock and the courgette. Season with salt and pepper. Cover and slowly bring to the boil, then reduce to a simmer for about 20 minutes.

Add the cannellini beans and pasta and continue to simmer for a further 10 minutes, until the pasta is cooked through. Season again with salt and pepper to taste.

While the pasta is cooking, make the basil oil. Combine all the ingredients in a pestle and mortar and mix together until the leaves are broken down. You can also do this in a food processor.

When the minestrone is ready, spoon into bowls, drizzle over the basil oil and grate over some parmesan. Serve straight away.