Start this recipe by heating the olive oil in a large deep pan. Add in the pancetta and fry for 2 minutes to release its juices. Add in the chopped onion, garlic and celery and continue to cook for 2-3 minutes. Add the tomato pulp and dried herbs to the pan and season well with pepper and salt. Pour over the vegetable stock and bring the pan to the boil. Add in the sliced cabbage and lower the heat to a gentle simmer. Continue to cook the soup for 20 minutes before adding in the cannelloni beans and short pasta. Continue to cook the soup for a further 15 minutes, or until the pasta is cooked. Finally, stir in the chopped parsley and serve the minestrone soup in deep flat soup bowls. Drizzle over a little olive oil and grate some Parmesan cheese on top before serving.

Serves 4

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