100ml neutral oil
150g pancetta, diced 1cm x 1cm
250g white onion, diced
4 cloves garlic, sliced
½ teaspoon dried chilli flakes
¼ nutmeg kernel, grated
500g green savoy cabbage, cored, sliced
1 litre chicken stock
250g conchiglioni pasta, dried
200g kale, deveined, torn
200g sprouting broccoli, quartered
200g green beans, cut into thirds
80ml extra virgin olive oil

This version of minestrone is a hat tip to the Tuscany region. We all have children in our life who don’t like leafy greens: sometimes they are young, sometimes they’re over 30. The additional bacon-like flavours and large seashells help sell this soup to children of all ages.

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1.Gently heat the oil in a heavy-based pot and add the diced pancetta.
2.Cook over low heat until the fat begins releasing.
3.Add onions, garlic and chilli flakes and cook over low heat for 10 minutes until you can hear the pancetta begin to pop occasionally.
4.Add nutmeg and cabbage and continue to cook for 5-6 minutes over low heat until cabbage is becoming tender.
5.Add chicken stock and 500ml water and bring to a simmer.
6.Add pasta and cook for 14 minutes until al dente.
7.Add kale, broccoli and green beans and return to simmer for 3-4 minutes.
8.The goal is for the pasta to be tender and just past al dente, and the vegetables to be the al dente component.
9.Check the seasoning as the pancetta may have added enough salt for your tastes. Add black pepper to taste.
10.Remove from heat and ladle between 4 bowls.
11.Finish each bowl with a drizzle of extra virgin olive oil.

Food styling, recipes & photography David Neville