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The River Cafe's winter minestrone

The River Cafe's winter minestrone

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A star rating of 4.3 out of 5.33 ratingsRate
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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

  • 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 , or vegetarian alternative
  • extra-virgin olive oil , for drizzling

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

Recipe from Good Food magazine, March 2003

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Overall rating

A star rating of 4.3 out of 5.33 ratings
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