Winter Minestrone

We make this soup in January as it seems to answer to our cravings after the excesses of the holiday season. It’s a clear soup made with fresh stock and lots of chopped vegetables, so make sure you have a good sharp knife and a peeler at hand. You can mix and match the diced vegetables if you like as long as you stick to the base as this gives the flavour foundation for the soup. Serve hot with crusty white bread and an extra grating of Parmesan to keep January blues at bay.

Preparation

Soak the cannellini beans overnight in clean water.
Wash and shred the cabbage finely.
Peel and dice the parsnips.
Peel and dice the carrots.
Wash the celery and dice.
Peel and dice the onion.
Crush the tomatoes and drain away liquid.
Mince the garlic clove.
Zest the lemon.
Pick the oregano.

Cook

Having soaked the cannellini beans overnight, the following day rinse them and cook gently in unsalted water for approximately 45 mins, or until soft and holding their shape. Season with salt and allow to cool in the liquid.

Sweat the onions in the olive oil with the garlic and oregano for a few minutes (do not allow to colour), add diced carrots, celery and parsnip. Season with salt add the tomato puree and continue to sweat for a further 3 minutes on a medium heat.

Add the crushed tomatoes and the vegetable stock and cook for 35 mins uncovered on a low heat. Drain the beans add to the soup and continue to cook for 10 mins.

Lastly add the shredded savoy cabbage, lemon zest and cook until it wilts just for a few minutes. Stir in the Parmesan cheese and black pepper and check the seasoning – adjust if necessary.

Serve or Preserve

Serve with extra parmesan or a spoon of pesto to help bring the flavour out of the soup. This soup will keep in the fridge in an airtight container for 5 days – but the colour of the vegetables will fade on reheating.

Ingredients

Serves 4

50g Dried Cannellini Beans
2 Green Savoy Cabbage leaves
100g Parsnips
100g Carrot
50g Celery
100g Onions
75g Tinned Whole Tomatoes
1 tsp Tomato Puree
1 Garlic clove
½ zest of Lemon
750ml Best quality fresh Vegetable Stock
1 tbsp Olive Oil – Light
6 sprigs of Oregano
25g Parmesan
¼ tsp Sea Salt
pinch Pepper


Equipment

Large saucepan
Wooden spoon
Sharp kitchen knife
Vegetable peeler
Box grater