Autumn Minestrone Soup

Ingredients:

2 vegetable stock cubes

1 tbsp olive oil

1 onion, roughly chopped

2 carrots, roughly chopped

4 celery sticks, roughly chopped

130g of pancetta

1 tin (400g) of chopped tomatoes

1 pack of cut  basil - leaves picked and stalks finely chopped

1 tin of borlotti beans, drained

100g gluten free pasta (I used Rummo Gluten Free Stelline No22 here)

1 sweetheart cabbage, sliced

Method:

1. Mix the stock cubes with 1.2 litres of boiling water in a measuring jug, and cover to keep hot.

2. Heat the olive oil in a large saucepan over a medium heat.

3. Add the onion, carrot, celery and the pancetta, season and cook for 10 minutes until the veg takes on the same colour and softens.

4. Add the chopped tomatoes, basil stalks, borlotti beans and stock, cover loosely and simmer for 10 mins.

5. Add the pasta and simmer for another 10 mins.

6. Add the cabbage and stir in most of the basil leaves, then cook for another 2-3 minutes.  Serve.