Minestone Soup

Serves 4

8 tbsp olive oil
1 large onion, chopped
1/3 lb prosciutto pieces
3 pints water
3 lbs vegetables, made up of of the following: carrots, celery, zucchini, cauliflower, potatoes, fresh peas, garlic, leeks, parsnips, summer squash, turnips
14 oz can borlotti/cranberry beans, drained and rinsed
2 small tomatoes, skinned and chopped
4 oz tubettini or ditilini pasta
Salt and pepper to taste
fresh basil leaves
4 tbsp grated parmesan

Firstly, the vegetable listing is just to give you an idea, use what you have. Heat the oil in a large saucepan. First fry the onion, then add the prosciutto pieces and the water, and let this simmer for an hour. During this time, clean the vegetables and chop into cubes.

Discard the prosciutto pieces and add the vegetables to the pan, along with the drained beans and continue to simmer. Add the tomatoes after a further 20 minutes. After 15 minutes, stir in the pasta. Cook for an additional 15-20 minutes, stirring every so often. Serve hot, sprinkled with basil and parmesan, and with a good crusty bread, like a loaf of ciabatta.