The River Cafe's winter minestrone

The River Cafe's winter minestrone

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 1¾ hours

Skill level

Easy

Servings

Serves 5

A really thick, filling minestrone soup - tastes even better after a day

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
263
protein
17g
carbs
27g
fat
10g
saturates
2g
fibre
9g
sugar
0g
salt
2.64g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
  2. Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed – don’t add too much – it should be thick.
  3. Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
  4. Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup – it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.

Recipe from Good Food magazine, March 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
neiljohn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

hayleytaylor10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips