I’ve a treasured ‘Italian Cooking Class Cookbook’ which must be at least 30 years old. The soup recipes are fantastic. They use really basic, fresh ingredients and the key is to have them simmer in the slow cooker all day. Make in bulk, have for dinner and freeze in lots for lunches.

Italian Cooking Class Cookbook

Here are my two favourites (with a few minor amendments).

Minestrone

You will need:

• 2 onions
• 2 carrots
• 3 sticks of celery
• 250 grams diced potatoes
• 2 zuchinni
• 90 grams beans
• 250 grams cabbage
• 1 litre beef stock
• 400 gram can of tomatoes
• tin of cannellini beans
• pasta (optional)

Chop everything – brown off onion with a bit of oil and butter, add carrot, potatoes, zuchinni and celery. When soft add stock, tomatoes and simmer for as long as you can (you may need to add water). Add cabbage and beans about 30 mins before serving. Add pasta shells/ penne and or bacon for a more solid meal. Season and mix through parsley if you have it.

Lentil 

You will need:

• 2 carrot
• 1 onion
• 2 sticks celery
• 250 grams bacon bones (only in supermarkets in winter)
• 250 grams lentils
• 400 gram can tomatoes
• 1 litre of stock

Chop everything up, brown onions with a dash of oil and dollop of butter, add celery and carrot stir until soft. Add everything else to the pot and leave it for as long as you can. Before serving take out bones and stir through some parsley. Season accordingly.

Yes this is a solid man meal – just serve them more!