Minestrone literally means “a thick vegetable soup”. Today minestrone has become synonymous with a select few vegetables. However, it is designed to be versatile and accommodate many flavours and vegetables. In this recipe we’ve used leeks, carrots, celery and cabbage, but feel free to switch in or out vegetables as you see fit.
When to eat
Minestrone can be eaten year round depending on the vegetables you decide to use. We recommend eating this version from October to March.
This meal is around 74% less polluting than the average UK meal.
- Eating this recipe will save around 2.19 KG CO2e per person.
- That’s equivalent to the emissions produced driving 18.11 KM in a modern car.
- 1 Tablespoon Olive Oil
- 1 Medium Onion
- 1 Medium Leek
- 1 Medium Carrot
- 1 Stick Celery
- 1 Clove Garlic
- 1 Tablespoon Tomato Paste
- 1 (400g) Can Chopped Tomatoes
- 1 (400g) Can Cannellini Beans
- 100 g Kale
- 100 g Small Pasta
- 1 Leaf Bay Leaf
- 3 Tablespoons Fresh Thyme (de-stemmed and chopped)
- 750 ml Vegetable Stock
- Finely dice the onion, leek, carrot and celery. Heat the olive oil in a pan and sweat the vegetables for 5 minutes until soft. Add the garlic, crushed, and tomato paste and cook for a further minute.
- Pour the chopped tomatoes, stock and bay leaf into to the pan. Bring the mixture to the boil then turn down the heat to a simmer. Cook for 20 minutes with the lid on.
- Then add the beans, pasta and 2 tablespoons of the thyme and cook for a further 5-10 minutes until the pasta is soft.
- Roughly chop and de-stalk the kale. Remove the pan from the heat and the cabbage to the soup. Stir well until the kale has wilted and soft.
- Serve immediately with the remaining thyme sprinkled on top of the soup.