The River Cafe's winter minestrone

The River Cafe's winter minestrone

  • Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 1¾ hours
  • Easy
  • Serves 5

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal263
fat10g
saturates2g
carbs27g
sugars0g
fibre9g
protein17g
salt2.64g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.29 ratings
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