Instructions: Melt the butter in a large casserole on the simmering plate.

Add the pancetta and onions and saute for 5 minutes or until soft stirring frequently.

Stir in the carrots swede or turnip and celery and saute for 5 minutes.

Add the courgettes french beans and potatoes.

Cook stirring for about 5 minutes or until all the vegetables are coated in butter then add the cabbage.

Move the casserole to the boiling plate.

Add the stock chopped tomatoes and seasoning.

Bring to the boil then cover and transfer to the floor of the simmering oven.

Cook for 1 hour then add the beans and cook for a further 30 minutes.

Stir in half of the parmesan cheese. Ladle the soup into warmed bowls and serve accompanied by the remaining cheese to be sprinkled over the minestrone to taste.

Pancetta is similar to bacon and is available in italian delicatessens. As an alternative use thickcut rindless streaky bacon. Each region of Italy has its own minestrone featuring local produce but the Milanese version is believed to be the original. You can add almost any vegetable to a minestrone but you must have onions celery carrots beans potatoes and tomatoes. If possible make it the day before serving to allow the flavours to develop.

Serves 6

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