Gordon Ramsay’s Cranberry Bean Minestrone

Serves 4
2 tbsp (30ml) olive oil, plus a little extra to drizzle (optional)
2 onions, peeled and chopped
2 medium carrots, peeled and chopped
1 celery stalk, trimmed and chopped
sea salt and black pepper
few thyme sprigs
1 bay leaf
2¾ oz (80g) smoked back (Canadian)
bacon, trimmed of fat and chopped
2 tbsp (30ml) tomato paste
2 x 14oz (398g) cans cranberry beans,
rinsed and drained
5oz (150g) cherry tomatoes, halved
2½–3 ? cups (600–800ml) chicken stock (see page 249) or water
2¾ oz (75g) spaghetti, broken into small pieces
large handful of basil, finely shredded
Parmesan, for grating (optional)

Heat the olive oil in a large pan and add the onions, carrots, celery, and some seasoning. Stir frequently over medium-high heat for 6 to 8 minutes until the vegetables are beginning to soften. Add the thyme, bay leaf, and bacon. Increase the heat slightly and cook, stirring, for another 2 minutes. Stir in the tomato paste and cook for another minute.

Tip in the cranberry beans and cherry tomatoes, then pour in the chicken stock or water to cover. Bring to a gentle simmer. Add the spaghetti and cook for 10 minutes. Taste and adjust the seasoning.

To serve, ladle into warm soup bowls and sprinkle over the shredded basil. If you wish, add a restrained drizzle of olive oil, and grate a little Parmesan over each portion. Serve with chunks of rustic country bread.