We both thought that this recipe was delicious and that we’d cook it again. We used kale which came straight from our garden. Some minestrone recipes contain potato and pasta, but this one contains neither. It’s a winter version so it contains vegetables you’d harvest from your garden at this time of year. It’s quite a chunky dense soup so you may like to add more stock or water at the end to give you the right consistency. I liked it chunky and dense.
Winter minestrone soup recipe
Adapted from River Cafe’s winter minestrone soup recipe.
2 Tbsp olive oil
1 medium carrot, roughly chopped
1 large red onion, coarsely chopped
2 storks of celery, coarsely chopped
1/2 head of garlic cloves, peeled
250g kale, chard or cavolo nero, coarsely chopped
a handful of parsley, finely chopped
400g can peeled cherry tomatoes, drained of most of their juices
425g can cannellini beans, drained and rinsed
500ml homemade chicken or vegetable stock
sprig of thyme or sage, chopped
freshly grated Parmesan
extra-virgin olive oil, for drizzling
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take approximately 20 minutes.
- Then add the garlic and the parsley. Stir in the tomatoes and cook for a further 10 minutes or until reduced.
- Add half of the kale leaves (or chard or cavolo nero), beans and the boiling stock. Bring to the boil then reduce the heat and simmer for 30 minutes.
- Add the remaining kale leaves (or chard or cavolo nero) and blanch briefly so they remain green and crisp.
- Stir in the thyme or sage and serve hot with Parmesan and a drizzle of extra virgin olive oil.
- Season with salt and pepper.