Gino D'Acampo

Minestrone soup

Serves 4


– 3 large carrots, diced
– 1 large onion, diced, 4 celery sticks, diced
– 2 large potatoes, diced
– 1 tablespoon Napolina Olive Oil
– 2 garlic cloves, crushed
– 2 tablespoons Napolina Double Concentrated Tomato Puree
– 2L vegetable stock
– 400g Napolina Chopped Tomatoes
– 400g Napolina Cannellini Beans, drained
– 140g Napolina spaghetti, snapped into small pieces
– 20g Parmesan Cheese
– ½ head of savoy cabbage


Finely dice the carrots, onions, celery and potatoes. Heat the olive oil in a pan, add all the vegetables and the garlic, then cook over a high heat for 5minutes until softened

Stir in the tomato puree, vegetable stock and 400g of chopped tomatoes. Bring to the boil then turn down the heat and simmer, covered, for 10 minutes

Break the spaghetti into small pieces and add to the pan. Add the cannellini beans, then cook for a further 10 mins, adding shredded cabbage for the final 2 minutes

Season to taste and serve with crusty bread

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