The perfect winter lunch. I think I could eat this pretty much every day and not get bored. 

To start, cook the onions, celery and carrots on a low heat for about 20 minutes, until they have turned soft and sweet. Add the garlic and then any herbs of your choice. Stir and cook for about 2-3 minutes. 

Add the tinned tomatoes and vegetable stock and season everything with a generous pinch of sea salt and pepper. Turn up the heat slightly to a simmer and let everything cook for about 20 minutes. 


While the minestrone is simmering, take the stalks out of the cavolo nero and roughly chop it up. Drain the cannellini beans.

Add them to the minestrone and again, season to taste. Put the lid on the minestrone and let it cook for a further 15 minutes.

I love making minestrone in advance and then heating it up when I'm ready to eat it. I think that the flavours deepen and get better with time.

Serve with generous amounts of parmesan.


Serves 4. 

1 white onion, diced 

3 carrots, diced

4 sticks of celery, diced

2 tbsp extra virgin olive oil 

2 sticks rosemary 

3 garlic cloves, peeled and sliced

2 cans chopped tomatoes

600ml vegetable stock (or chicken stock)

2 cans of cannellini beans

Sea salt and pepper 

Parmesan to serve 


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