Name: Minestrone Invernale (Winter Minestrone)
Yield: Serves 10
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 5 medium carrots, roughly chopped; 3 medium red onions, peeled and coarsely chopped; sea salt and freshly ground black pepper; 1 litre (1.¾ pints) Chicken Stock or water; 2 kg (4.½ lb) Swiss chard, leaves shredded and stalks roughly chopped; 250 g (9 oz) cannellini beans, cooked; a few sprigs of winter herbs such as thyme or sage, chopped; Parmesan, freshly grated; 2 kg (4.½ lb) cavolo nero, stalks removed, leaves shredded; 1 small bunch parsley, finely chopped; extra virgin olive oil; 2 heads garlic, cloves peeled; 1 × 800 g (1-¾ lb) tin peeled plum tomatoes, drained of most of their juices, roughly chopped; 2 heads celery, coarsely chopped, keeping the leaves

Preparation info

Serves
10

Difficulty
Easy

Appears in

The River Café Cookbook

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.

Ingredients

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

Europe
Italy
Starter
Gluten-free
Soup
Mediterranean

Method

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

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Ingredients

Method

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