In this episode of At 6:00 PM, we invited Ed Mcilroy, chef of Four Legs - one of London's most worth-it gastropubs. Formally worked at Bao Fitzrovia, Ed launched Four Legs with chef Jamie Allan at The Compton Arms near Highbury Corner, with the focus on quality, local, British ingredients. 

In this video, Ed shares with us a precious piece of childhood memory - a hearty Minestrone Soup recipe from his dad. 

 
 

Ingredients
— Portions for 4 to 6 —
2 onions
4 clove garlic
Tbsp each chopped fresh thyme, rosemary 
300g pancetta 
100g tomato paste
400g tinned tomatoes chopped
good chicken stock enough to cover, top up with water if needed during cooking
Half a celeriac/turnip/swede whatever's good
400g cannellini beans
Some short dry pasta - "I used a lot, way too much, because that's how I remember it." (Ed)