Minestrone

1 cans		cannellini beans
2 Tbs		extra-virgin olive oil
1 medium		onion, chopped
1 medium		carrot, chopped
1 stalk		celery, chopped
4 cloves		garlic
1 cup		dry white wine
1 can		tomatoes, tinned
2 litres		chicken stock
100 g		macaroni
175 g		baby green beans, trimmed, halved
		parmigiano reggiano cheese
		basil leaves, small, torn

1	Heat oil in a large saucepan, add onion, carrot and celery and cook over low heat until soft.
2	Add garlic, wine and tomatoes and cook over high heat until tomatoes are pulpy and wine is reduced by half.
3	Add stock, season to taste with sea salt and freshly ground black pepper and simmer over low heat for 15 minutes.
4	Add cannellini beans and pasta and simmer for another 10 minutes. Cool and add green beans for freezing.
5	Defrost well before reheating gently over a moderate heat. Simmer until beans are just tender.
6	Serve immediately sprinkled with grated Parmigiano Reggiano and basil leaves. Drizzle with extra virgin olive oil and serve with toasted ciabatta.

Servings: 6

Ready in: 30 minutes