Autumn minestrone soup

250 g cooked cannellini or borlotti beans (canned beans, drained and rinsed will be fine)

75 g fresh or  50 g frozen spinach

200 g of cabbage

200 g pumpkin flesh

2 potatoes

1 zucchini

1 carrot

1 celery stalk

1 onion

1 leek

150 g tomato puree

Olive oil

Salt and pepper

Grated Parmesan cheese

Peel the potatoes and carrot and then clean, wash and cut all the vegetables into small pieces.  If you use canned beans, drain them and rinse them under running water.

Put all the vegetables in a very large and high pot, add the tomato puree and plenty of water so that all the vegetables  are covered.

Add a handful of coarse sea salt and bring to a boil. Cook for about 45 minutes over medium heat , covered.

Adjust salt (fine) and pepper  and season with a swirl of good olive oil and a generous sprinkling of Parmesan cheese. The minestrone can be eaten, accompanied with bread croutons,  as it is or blended.  If you wish. and according to your taste,  you can add other vegetables. Instead of bread croutons you can also use small pasta for soups.  

Puttanesca sauce

1 clove garlic

1 shallot

3 tablespoons olive oil

80 g of oil-packed tuna

6 small anchovy fillets

8 tbsp tomato puree

1 tablespoon pickled capers

6 black olives

a pinch of hot chili powder

salt

Finely chop the garlic and the shallot and fry gently in a pan with the olive oil.  Shred  the drained tuna and add to the mixture along with the anchovies, the chopped capers and olives. Mix well and after a few minutes  add the tomato puree, a pinch of chili  powder and  salt to taste.    Cook on medium/high heat for about 15 minutes, stirring often, until the sauce thickens.