Spring-Summer Minestrone With Maltagliati • Mateo Kitchen

Ingredients

• a large handful or two maltagliati (whatever you have left over from rolling)
• 150g/5½oz dried cannellini or borlotti beans, soaked overnight
• 5 tablespoons olive oil, plus a little extra for the herb salsa
• 2 onions, thinly sliced
• 4 celery sticks, finely diced
• 2 medium carrots, or a handful of baby carrots, finely diced
• 3 garlic cloves, finely chopped
• 2 bay leaves
• 2 courgettes, sliced or cut into cubes
• 2 medium potatoes, peeled and chopped into small chunks
• 700ml/1¼ pints vegetable or chicken stock
• bunch of basil, picked
• ½ bunch of mint, picked
• handful of parsley
• 6 asparagus spears, trimmed and sliced
• Parmesan, pangrattato or nutritional yeast, to serve