Name: Slightly spicy minestrone soup with parsley and kale
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 potato, peeled and roughly chopped; grated Parmesan or vegetarian hard cheese; 1 x 400 g tin chopped tomatoes; ½ medium red chilli, deseeded and chopped; 100 g dried haricot beans, soaked overnight to soften; finely grated zest of 1 lemon; 100 g kale, roughly chopped; 1 bouquet garni (see Tip); 2 carrots, peeled and roughly chopped; 2 tbsp parsley leaves, roughly chopped; 3 garlic cloves, crushed; 1 onion, roughly chopped; salt and pepper to season; 3 tbsp extra virgin olive oil plus extra for drizzling; 2 tbsp tomato purée; 75 g small pasta shapes; 2 celery sticks, roughly chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Traditional Italian minestrone requires everything to be chopped very finely to make a soup that’s eaten as a starter. I’ve just adapted it to make a hearty, chunky main course.

Ingredients

100 g dried haricot beans, soaked overnight to soften
1 bouquet garni (see Tip)
3

Method

Rinse the soaked beans and put into a large, heavy-based saucepan. Add the bouquet garni. Cover with roughly twice the volume of water to beans and bring to the boil. Turn down and simmer, uncovered, until the beans are soft and tender – about 1½–2 hours. Drain and set aside the softened beans, discarding the aromatics.
Rinse out the pan, add the ol

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Slightly spicy minestrone soup with parsley and kale

Ingredients

Method

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