A Creative Minestrone Soup

Peel and finely dice the onion and garlic. Cut the red pepper in half, deseed and cut into small cubes. Cut the celery and courgette into small cubes Cut the bacon into small strips.

Dissolve the chicken stock pot in 600ml of your boiling water in a bowl or jug and set to the side. Add ⅓ tsp salt to the remaining water and cook the pasta for 8-10 mins until al dente.

Whilst the pasta is cooking, heat another saucepan over medium-high heat and add the bacon strips. Cook until crisp and brown on the outside.

Add the thyme, onion, red pepper, garlic and celery and cook for 4 mins until the vegetables are translucent. Add the courgette and cook for 1-2 mins more.

Add the bay leaf, stock, tomatoes, cavolo nero, ⅓ tsp salt and a good grind of black pepper. Cook over medium-low heat for 15-20 mins or until the vegetables are tender.

Drain and rinse the cannellini beans and add to the saucepan along with the cooked and drained conchiglie pasta. Stir everything together and cook for 1-2 mins more.