Nigella Lawson’s ‘glorious’ minestrone soup recipe is a delicious meal (Image: Getty)
While you can buy a can of , which typically only fills up one person, you can batch cook your own.
is a hearty meal that is full of vegetables, so it’s good for you too.
revealed her go-to method for cooking her , which serves up to six people. She said of the : “This glorious vegetable and bean soup can be adapted to use any vegetables you have lying around, more or less — but I prefer not to include tomatoes here.”
Even if you’re only making the for yourself, the leftovers can stay fresh in the fridge for up to five days.
What’s better, the can be frozen in airtight containers for up to three months.
Don’t miss… [RECIPE] [CELEB COOK]
The minestrone soup can be frozen in airtight containers for up to three months (Image: Getty)
Nigella Lawson’s minestrone soup
Serves: four to six people
Ingredients
Six tbsp olive oil
40g butter
Three onions (peeled and finely sliced)
Five carrots (peeled and diced)
Two stalks celery (chopped fairly small)
300g potatoes (peeled and diced)
Three courgettes (diced)
100g fine green beans (cut into 1cm lengths)
225g savoy cabbage (shredded)
One-and-a-half litres of stock (beef, chicken or vegetable)
Rind of finished piece of Parmesan cheese (optional)
400g can of cannellini beans (drained)
150g ditalini or chifferi rigati (or other soup pasta)
40g grated Parmesan (plus more to serve)
Minestrone soup is a hearty meal that is full of vegetables (Image: Getty)
Method
In a big pot, put in the oil, butter and sliced onion and cook until the onion is softened. Add the chopped carrot, cooking for about three minutes, add in the celery, potatoes, courgettes and French beans, cooking each one for a few minutes, stirring a few times.
Then add the shredded cabbage and cook for about seven minutes, stirring now and then. Add the stock, and rind of cheese (if you are using it), stir and season. Cover the pan and cook at a gentle simmer for two hours.
Once two hours have gone by, remove the lid (add water if needed) and add the cannellini beans and cook for five minutes.
Turn up the heat slightly and add the pasta, cooking according to the packet instructions. When ready, take out the Parmesan rind, add the fresh Parmesan and stir. Serve with more cheese.