Hearty spring minestrone

The Italian classic pasta e ceci (pasta and chickpeas) meets minestrone in this big pan of good things. Ideal for supper, but also for lunch the next day.

Ingreadient

• 2 tbsp Essential Olive Oil
• 2 tbsp Essential Butter
• 500g pack frozen Cooks’ Ingredients Soffritto Mix
• 2 clove/s garlic, sliced
• ½ tsp chilli flakes
• 1 Essential Courgette, chopped
• 1 Essential Pointed Spring Cabbage, sliced, tough core discarded
• 400g can Essential Chickpeas
• 1.2 L vegetable stock, made with 2 stock cubes
• 150g Essential Macaroni
• 200g frozen Essential Garden Peas
• 4 tbsp Essential Grated Parmigiano Reggiano DOP, more if liked

Step by step

1. Warm the oil and butter in a large saucepan. Add the soffritto mix and fry until softened and turning golden, about 10 minutes. Stir in the garlic and chilli flakes and fry for another 1 minute or so. Add the courgette and cabbage.
2. Fry the vegetables for a few minutes, stirring often, until the cabbage begins to wilt. Stir in all the contents of the can of chickpeas with the stock. Season, bring to the boil, then lower the heat, cover and allow to simmer gently for 20 minutes.
3. Stir in the macaroni and cook for 8 minutes more. Add the peas, then cook for another 3-4 minutes, until the pasta and peas are tender. Serve the soup topped with the cheese and some cracked black pepper.