Warm up this winter, with a simple and hearty, minestrone soup.
Rupert Cooper, self-confessed food-obsessive and owner of Philleigh Way, shares his go-to for a recipe that’s kind on time and budget, perfect for busy weekday lunches, and simple suppers this season.
Serves 4-6.
INGREDIENTS
- 2 tbsp olive oil, plus extra for drizzling
- 2 medium carrots
- 1 large red onion
- 2 celery sticks
- 2 garlic cloves
- 1kg Swiss chard
- Generous handful of parsley
- 400g can peeled plum tomatoes
- 1kg cavolo nero
- 410g can cannellini beans
- 500ml vegetable stock
- a few sprigs of winter herbs such as thyme or sage
- 200g pasta (of any shape and size)
- freshly grated parmesan.
METHOD
- Finely chop the onions, carrots, celery (including the leaves), and garlic.
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion, celery, and garlic for about ten minutes, or until soft.
- Chop the chard stalks and half the parsley, then stir into the pan to prevent sticking.
- Drain and chop the plum tomatoes, then stir in and cook until reduced.
- Rinse and drain the beans, then add to the pan, along with the pasta, stirring to mix.
- Shred the remaining Swiss chard, then the cavolo nero, removing the stalks. Add to the saucepan and simmer for 3 minutes.
- Roughly chop and stir in the herbs.
- To serve, top with freshly grated parmesan and a drizzle of extra virgin olive oil. Enjoy.
