Minestrone Invernale

Winter Minestrone

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

The interesting texture and bright green colour of this minestrone is achieved by adding half the greens just before serving.


  • 4 tablespoons olive oil
  • 5 medium carrots, roughly chopped
  • 3 medium red onions, pee


For the soffritto heat the olive oil in a large saucepan and slowly fry the carrot, onion and celery until soft and dark. This will take a long time. Add the garlic, chard stalks, and half the parsley, and continue to cook, stirring to prevent sticking. Add the tomatoes and cook for 10 minutes or until they have reduced.

Add half the Swiss chard leaves and half the cavolo nero, three-qu