Vegetarian Minestrone Soup

Soak the beans overnight in plenty of cold water. Drain and rinse well. Put them in a pot, cover with fresh water, and boil for 15 minutes. Drain and set aside.

Warm the olive oil in a large pot and fry the onion and garlic until soft and translucent. Pour in the red wine and let it bubble hard for about a minute. Add the beans, tomatoes, tomato purée, and stock. Bring to a boil, then lower the heat and let it all simmer gently until the beans are tender — about 1 to 1½ hours.

Cut the carrots, parsnip, potatoes, and celery into evenly sized pieces and add them to the soup. Cook for another 10 minutes, or until the vegetables are just starting to get tender.

Cut the courgette into similar-sized pieces and add it to the soup along with the pasta and the green beans. Keep cooking until the pasta is done and all the vegetables are soft. Season with salt and pepper.