Skip to content

Published, Jan 20, 2023

Recipes: Minestrone Soup

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.


  • 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.


  • 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.