Minestrone Soup Recipe | Ainsley Harriott Mediterranean Cookbook

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 1 large carrot, chopped
• 1 fennel bulb, chopped
• 1 celery stick, chopped
• 100g fregola pasta or any small pasta
• 1 x 400g tin borlotti beans, drained
• 1 litre hot vegetable stock
• 1 rosemary sprig
• 100g green cabbage, shredded
• 3 ripe tomatoes, chopped
• grated vegetarian Italian hard cheese, to serve
• a handful basil leaves
• a handful spinach
• 3 tbsp olive oil
• sea salt and freshly ground black pepper