Minestrone with salsa verde recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil
• 1 large onion, diced
• 3 large carrots, diced
• 2 celery sticks, diced
• 3 large garlic cloves, crushed
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 leek, sliced and washed
• 1.2 litres vegetable stock, hot
• 400g can plum tomatoes in natural juice, roughly chopped
• 2 tbsp tomato purée
• 410g can borlotti or cannellini beans, drained and rinsed
• Freshly grated vegetarian Parmesan, to serve (optional)
• For the salsa verde
• 40g fresh flatleaf parsley
• Dash of red or white wine vinegar
• 1 garlic clove, roughly chopped
• 100ml olive oil