The River Cafe's winter minestrone

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• hayleytaylor

  21 November 2007

  hayleytaylor rated and commented on this recipe

  

  Wonderful winter's day warmer. Very easy to cook.

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• neiljohn

  27 December 2007

  neiljohn rated and commented on this recipe

  

  Excellent - It really does taste better after a day and is great on a winters day!

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• FOod

  17 March 2008

  FOod rated this recipe

  

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• Neil

  27 March 2008

  Neil commented on this recipe

  joy

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• kizmax

  19 September 2008

  kizmax rated and commented on this recipe

  

  easy to make, tastes great, brilliant dish when its cold and wet outside, light a fire and eat this yummy soup !

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• avrilbaigent

  02 November 2008

  avrilbaigent rated and commented on this recipe

  

  Made this overnight in slow cooker. Did it with borlotti beans - soaked them first during the day, then boiled 10 mins. Added beans to rest of ingredients (except cavelo nero) and left to cook. Just added cavelo nero next morning. Was lovely for lunch, even better once it had been in the fridge for a day or two.

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• ChloeQ

  18 November 2008

  ChloeQ commented on this recipe

  Absolutely delicious. I added a couple of tablespoons of macaroni as well, which was a nice touch. Agree that it gets even better after leaving it overnight.

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• ChloeQ

  18 November 2008

  ChloeQ rated this recipe

  

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• RachyC

  24 November 2008

  RachyC commented on this recipe

  Thanks for the tip ChloeQ. Added the macaroni and you were spot on with that one. lovely and warming on a cold winters night :)

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• ChloeQ

  24 November 2008

  ChloeQ commented on this recipe

  Anytime RachyC, if you ever want any more advice, visit my homepage - its www.chloestricksandtips.com - possibilities for minestrone soup are endless!

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• JoJo

  26 November 2008

  JoJo rated and commented on this recipe

  

  Fantastic, and much more flexible than you might think. I've added pasta instead of beans - it was even better. Yum!

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• Agatha

  31 March 2009

  Agatha commented on this recipe

  Would love to make this! Can anyone tell me what they did with the garlic?

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• mirakissanpoika

  31 January 2010

  mirakissanpoika rated this recipe

  

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• matt

  25 July 2010

  matt rated and commented on this recipe

  

  A bowl of steaming health.

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• Marcella

  12 October 2010

  Marcella commented on this recipe

  I just made it with lentils and red kidney beans, added some rough bacon pieces too.. smells divine!

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• Monkeymagic

  25 January 2011

  Monkeymagic rated and commented on this recipe

  

  I am absolutely baffled as to why this recipe is marked as easy? I couldn't get the swiss chard and was advised on the internet that a mixture of spinach and kale would suffice. However the weight in the recipe must be wrong as I had far too much and equally 700ml of stock wasn't enough liquid. I ended up with a bit pot full of green mess which tasted nice but wasn't a soup.

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• Marcsi

  26 September 2011

  Marcsi rated and commented on this recipe

  

  I had about 1 small glass of wite wine in the fridge. I added that and used dried mixed italian herbs plus a bit of extra thyme - it was lovely. You won't need 2 kg of leaf vegetables in it. They are sold in 200g packs which is more than what you'll need. Even if you add 1l of stock it'll be really thick.

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• Mrs Scott

  17 November 2011

  Mrs Scott rated this recipe

  

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• Melanie

  17 January 2012

  Melanie rated and commented on this recipe

  

  A very good and healthy soup. I added barley to it to make it more substantial.

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• Big Phil

  24 January 2012

  Big Phil commented on this recipe

  celery = apio Cannelini beans = alubias parsley = perejil Swiss chard = acelgas Kale = col frizada (for cavolo nero)

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http://www.bbcgoodfood.com/recipes/1732/

Ingredients

• 2 tbsp olive oil
• 2 medium carrots , roughly chopped
• 1 large red onion , coarsely chopped
• 1 head of celery , coarsely chopped, keeping the leaves
• 1 head of garlic , cloves peeled
• 1kg Swiss chard , leaves shredded and stalks roughly chopped
• a good handful of parsley , finely chopped
• 400g can peeled plum tomatoes , drained of most of their juices, roughly chopped
• 1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage)
• 410g can cannellini beans , drained and rinsed
• about 700ml boiling chicken or vegetable stock
• a few sprigs of winter herbs such as thyme or sage, chopped
• freshly grated Parmesan
• extra-virgin olive oil , for drizzling

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Difficulty and servings

Serves 5

Easily doubled

Preparation and cooking times

Ready in 1¾ hours

Vegetarian

Ingredients

• 2 tbsp olive oil
• 2 medium carrots , roughly chopped
• 1 large red onion , coarsely chopped
• 1 head of celery , coarsely chopped, keeping the leaves
• 1 head of garlic , cloves peeled
• 1kg Swiss chard , leaves shredded and stalks roughly chopped
• a good handful of parsley , finely chopped
• 400g can peeled plum tomatoes , drained of most of their juices, roughly chopped
• 1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage)
• 410g can cannellini beans , drained and rinsed
• about 700ml boiling chicken or vegetable stock
• a few sprigs of winter herbs such as thyme or sage, chopped
• freshly grated Parmesan
• extra-virgin olive oil , for drizzling

Per serving

263 kcalories, protein 17g, carbohydrate 27g, fat 10 g, saturated fat 2g, fibre 9g, salt 2.64 g

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