Name: Winter minestrone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 1 whole celery; 1 bulb fennel; 200g celeriac; 1 leek; 3 sprigs rosemary; 2 cloves of garlic; 1 litre vegetable stock; 1 can Borletti beans, drained; 200g green beans; 200g spinach; To serve: Grated Parmesan Cheese, Pesto (optional)

Winter minestrone

23 Jan 2019

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This winter minestrone soup make you feel lovely and warm on cold days! The following recipe is very popular in the Liguria region in Italy – where they serve it with pesto and Parmesan. If you want to keep it vegan or have dairy issues, then use vegan products or serve the soup without them (it’s still very yummy and hearty!)

Ingredients

2 Tbsp olive oil
1 whole celery
1 bulb fennel
200g celeriac
1 leek
3 sprigs rosemary
2 cloves of garlic
1 litre vegetable stock
1 can Borletti beans, drained
200g green beans
200g spinach
To serve: Grated Parmesan Cheese, Pesto (optional)

Instructions

Thinly slice the celery; finely chop the fennel & garlic; slice the leek; peel & chop the celeriac.
Heat the oil in a large saucepan, then gently cook the chopped vegetables for about 10 minutes. Add the rosemary, stir for a couple of minutes.
Pour in the vegetable stock, bring to the boil.
Cut the green beans into 1 cm pieces.
Add the beans and the green beans to the pan and cook for 5 minutes.
Add the spinach and cook for 2 minutes.
Remove & discard the rosemary sprigs.
Serve the soup warm, sprinkled with grated cheese and a dollop of green pesto, if liked.