• 2 onions, peeled
  • 2 carrots, peeled
  • 1 courgette
  • 1 celery stalk
  • 2 potatoes, peeled
  • 1 tomato
  • 50g/2oz green beans
  • 1 small cauliflower
  • 1 small head of broccoli
  • 1 Swiss chard leaf
  • 2 tbsp olive oil
  • 3-4 garlic cloves, crushed
  • 100g/3½oz peas
  • 3 handfuls of alphabet pasta shapes
  • handful of spinach leaves
  • sea salt and freshly ground black pepper
  • parmesan cheese, freshly grated, to serve
  1. Method
  2. 1. Cut the onions, carrots, courgette, celery, potatoes and tomato into 1cm/½in dice.
  3. 2. Top and tail the green beans and cut them into 1cm/½in lengths. Cut the cauliflower and broccoli into small florets. Separate the green leaf from the stalk of the Swiss chard and set aside. Cut the stalk into 1cm/½in dice.
  4. 3. Heat the olive oil in a large, deep saucepan, add the onions, carrots and garlic, and sweat gently for 2-3 minutes. Then add the courgette, celery, potatoes, green beans and Swiss chard stalk and sweat until the vegetables start to yield a little moisture.
  5. 4. Put half the peas in a bowl and crush with the back of a fork. Add to the pan with the whole peas and cook for 3-4 minutes.
  6. 5. Cover the vegetables with double the volume of water, bring to the boil and simmer for 10-15 minutes.
  7. 6. Add the pasta, cook for 10 minutes, then add the broccoli and cauliflower and cook for 5 minutes.
  8. 7. Roughly chop the spinach and the Swiss chard leaf and add to the pan. Cook for 5 minutes longer, then add the tomato and warm through for a minute or two. Season to taste and serve with grated parmesan.
  9. by Giorgio Locatelli