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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Olive Oil||1 Tablespoon||0.071|
|Tomato Paste||1 Tablespoon||0.326|
|Chopped Tomatoes||1 400g Jar/Tin||1.26|
|Cannellini Beans||100g of Dry Beans (soaked and pre-cooked) or a 400g Tin||0.33|
|Small Pasta||100 g||0.163|
|Bay Leaf||1 Leaf||0.016|
|Fresh Thyme||3 Tablespoons||0.062|
|Vegetable Stock||750 ml||0.437|
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 18.11km in a modern car.
- 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.