Summer Minestrone

Summer Minestrone

Firstly roughly dice the shallots, carrots, and celery. Cook the base of the minestrone on a low heat until soft. You can cook the veg with any herbs you would like to add, for example, bay leaves and rosemary. Leave until really soft which should take about 20-30 minutes. Once soft, add the garlic and let cook for 2-3 minutes. 

While this is cooking, roughly chop the rest of the vegetables and drain the white beans. Prepare the stock and add that to the base along with the other vegetables. Turn up the heat slightly and place the lid on the pan until all of the vegetables have softened. 

Summer Minestrone

Squeeze the juice of half a lemon into the minestrone and add the white beans. Season with salt and pepper if you haven't yet and take off the heat.

Serve with toast and store in the fridge, the minestrone can last for about 3-5 days if stored properly and gets better as it sits in all the juices.


2 shallots 

3 carrots 

5 sticks of celery 

2-3 bay leaves 

3 garlic cloves, crushed

1 jar of cannellini beans 

1.8L vegetable stock 

200g cavolo nero 

180g tomatoes 

1 leek 

1/2 pointed cabbage 

Juice of half a lemon 

Sea salt and black pepper 

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