Who said classics have to be boring? There's a reason that the humble minestrone remains at the top of everyone's winter wishlist. Pimp up your favourite soup with supermarket and pantry staples to take this from supporting act to main character!

Hint: Our top secret, a parmesean rind!

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients 

• 2 tablespoons olive oil, plus extra to serve
• 1 onion, diced
• 3 cloves garlic, finely chopped
• 1 teaspoon fennel seeds, lightly crushed
• 1 x 400g can crushed tomatoes + ½ can water
• Sea salt and pepper to taste
• 1 liter low salt chicken stock
• 1 Parmesan rind, plus extra grated to serve
• 4 sprigs thyme, leaves picked, plus extra to serve
• 1 large zucchini, chopped
• 1 red capsicum, chopped
• 3 cups frozen mixed vegetables (I used broccoli, carrot & green beans)
• 200g store bought ravioli (any flavour)
• 1 x 400g can butterbeans, drained
• 2 cups cavolo nero, stems removed,  roughly chopped 

Method 

1. Heat the oil in a heavy based soup pot over a medium heat.
2. Cook the onions, stirring for 2 minutes, then add in the garlic and cook until fragrant.
3.  Add in the thyme leaves, tinned tomatoes, water, a pinch of salt and pepper, chicken stock and Parmesan rind. Bring up to a simmer then add in the zucchini and capsicum. Cook for 2 minutes, then add in the frozen vegetables and ravioli.
4. Bring back up to a simmer and cook for 3-4 minutes, or until the vegetables and pasta are tender.
5. Stir the butterbeans and cavolo nero into the soup to warm through for 2 minutes.
6. Ladle the soup into serving bowls and top with grated Parmesan, thyme sprigs, a drizzle of oil and a few grinds of black pepper.
7. Serve with toasted sourdough on the side.