Minestrone soup

Method

1. Heat the oil in a large pan over a medium heat. Add the onion, leek, celery and garlic and cook for a few minutes, until softened. Add the brisket, carrot, potatoes and herbs. Pour over the stock, tomatoes and 750ml water to cover. Bring to a simmer and cook for 45 minutes.
2. Stir in the cabbage or sprouts, beans and pasta and simmer for a further 5 minutes. (The pasta will be slightly undercooked at this point but will be perfect after reheating.)
3. Leave to cool completely, then freeze (see tip) or cook for 2 minutes more, if serving immediately, until the pasta is cooked. Serve with griddled ciabatta and cheese.