We’ve fallen in love with this minestrone. It is such a simple recipe – but the long cooking time provides a beautiful richness and depth of flavour.
If it is too thick towards the end of cooking, add some more water. If you would like to add some small pasta shapes (like risoni), do so at the same time as the lentils along with an extra cup of water. And don’t forget to season to taste at the end – it’s really the most important step. If you prefer other veggies, you can add or substitute whatever takes your fancy. Think broccoli, pumpkin, potato, corn, squash, cauliflower…
Serve with crusty bread on the side and a generous sprinkle of parmesan.
For a full roundup of our online soups, see Five Fabulous Soups for Winter.
Monday Morning Cooking Club Minestrone
- 2 tablespoons extra virgin olive oil
- 1 leek , chopped
- 2 sticks celery , chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 3 carrots , peeled and chopped
- 3 zucchini , chopped
- 1/2 bunch Tuscan cabbage or kale , chopped
- 1/4 white cabbage , chopped
- 8 cups vegetable or chicken stock/broth
- 1 parmesan cheese rind ,optional
- 1 tin lentils , drained and rinsed well
- 1 tin mixed beans , drained and rinsed well
- Extra grated parmesan , for serving
- Heat the oil in a large soup pot. Add the leek and celery and cook for 5 minutes until slightly softened.
- Add the tomato paste, salt and pepper and stir through for a minute or two.
- Add the carrots, zucchini, cabbage, kale and stock/broth. Stir well to combine. Add the parmesan rind and bring to the boil. Once boiling, turn the heat down and simmer for 90 minutes or so.
- Add the lentils and beans and cook for an additional hour or until the soup is a richer colour and the vegetables are soft and sweet. Season once again with salt and pepper, to taste.
- Serve with grated parmesan.