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Winter minestrone

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!)
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Thinly slice the celery; finely chop the fennel & garlic; slice the leek; peel & chop the celeriac.
  2. 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.
  3. Pour in the vegetable stock, bring to the boil.
  4. Cut the green beans into 1 cm pieces.
  5. Add the beans and the green beans to the pan and cook for 5 minutes.
  6. Add the spinach and cook for 2 minutes.
  7. Remove & discard the rosemary sprigs.
  8. Serve the soup warm, sprinkled with grated cheese and a dollop of green pesto, if liked.