Winter minestrone

(Serves 4)

Ingredients

60ml Olive oil
1 carrot, finely chopped
1 onion, finely chopped
2 celery sticks Celery, finely chopped
2 garlic cloves, chopped
50 ml White wine
2 Potatoes, diced
500ml stock
15g tomato, puree
1 bay leaf
1 thyme sprig
1 handful Parsley, chopped
75g canned haricot beans, drained
1 pinch salt and fresh ground black pepper
6 Tomatoes, chopped
50g spaghetti, broken
1 tbsp pesto

1. Heat the olive oil in a large saucepan.

2. Add in the onion, garlic, celery, and carrot and fry for two minutes, stirring often. Stir in the diced potato. Add the stock and wine and bring to the boil.

3. Add in the tomato puree, bay leaf, thyme, parsley and haricot beans. Season with salt and freshly ground pepper.

4. Bring to the boil, reduce the heat and simmer for 45 minutes.

5. Add the tomatoes and spaghetti. Cook until the spaghetti is tender, around 10 minutes. Lastly add the pesto.