Spring has sprung, and so has the flavour in this cheerful minestrone! 🌞 Ingredients (serves 4): 200g Barilla Ditalini 2 tbsp extra virgin olive oil 1 red onion, chopped 200g carrots, chopped 150g celery, chopped 1 leek, sliced 3 garlic cloves, minced 2 tsp oregano 2 tbsp tomato puree 400g tinned chopped tomatoes 1.5 litre vegetable stock 100g Cavolo nero, sliced thinly 400g tin cannellini beans, drained sea salt and freshly ground black pepper 30g Parmesan, finely grated Method: 1. Heat a sauté pan until hot, add the extra virgin olive oil, onions, carrots, celery, leek, garlic and oregano, cover with a lid and cook gently for 10 minutes until just softened. 2. Add the tomato puree, tinned tomatoes and stock, stir well, bring to the boil, cover and simmer for 5 minutes. 3. Add the orzo, cover and simmer for 8 minutes until just al dente, stirring occasionally. 4. Stir in the Cavolo nero and beans and return to a simmer for 2 minutes. 5. Season with salt and black pepper...