Put the pot on to the stove at a medium heat without the lid. After 1 minute, add 4 tablespoons of extra virgin olive oil.

Then, add the chopped onion, carrots and celery, along with half a glass of water and combine with a wooden spoon.

Chop the chuck steak into small pieces and add this to the simmering vegetables. Cook for around 5 minutes, or until the meat starts to become nice and brown.

Next, chop the cauliflower and broccoli into small pieces and leave them to the side.

Add the finely chopped tomato “MUTTI Polpa” to the pot and stir. Let this simmer for a few minutes.

Add the cauliflower, broccoli, zucchini, sweet potato and beans to the pot and lastly, chop the bail leaves with your hands and add them in too.

Next, pour in the vegetable stock so that it starts to get familiar with all the vegetables in the mix and add another 1.5 litres of room temperature water and stir everything together.

If you have a fresh block of Parmigiano Reggiano, carefully slice of the skin and cut it into medium size pieces. I love adding this to the soup because it makes it even more salty and flavoursome (This ingredient is optional and although it can be eaten, it can be used just for the extra taste).

Add salt and pepper to season and mix everything together really well and then leave the minestrone to cook for around 2 hours on a medium-low heat. This should be stirred well every half an hour.