Minestrone

This is based on Jamie Olivers minestrone from his 15 minute meals book. Rather than following his recipe to the letter we just used it as the base for ours.

Serves 2 easily

Start by frying a chopped red onion, diced stick of celery and diced carrot in olive oil in a deep pan. After they have softened slightly, add 2 cloves of crushed garlic, the leaves from a small bunch of thyme and a couple of bay leaves.

Add 1L of hot chicken stock and bring to a simmer.

Dice two chicken breasts or 3 boneless thighs into bite sized chunks and them to the hot stock, along with a large handful of small pasta shapes. Then add some broccoli and cauliflower florets and continue to simmer for 5 minutes or so.

In the meantime, prepare the accompaniments...

Make the salsa verde by blitzing herbs (we used parsley, basil and chives) with 4 cornichons, 1 clove of garlic, 1 tea sp capers, 1 tea sp of dijon mustard, 2 anchovies and a good glug of olive oil.

Dry fry a few rashers of pancetta with some rosemary and some chunks of slightly stale bread until they are crispy and browned.

Grate or shave some fresh parmesan into a bowl for scattering on the top.

As soon as the pasta shapes are cooked, the soup should be ready to serve. Let people add the toppings to their bowl at the table.