Winter Minestrone

Winter Minestrone in silver pot with two slices of bread
Population group Portion size
Primary, 7-10 years 209 g
Secondary, 11-18 years 261 g

Don’t be fooled by the name – the character of this thick, wholesome soup is more North African than Italian. It has a lot in common with the European version though, with the pasta playing a similar role to the vermicelli noodles found in many recipes.

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Gastronorm 1 x quarter 1/1 1 x half 1/1 1 x 1/1 2 x 1/1
Primary portions 10 20 40 80
Secondary portions 8 16 32 64
pasta, corn, dry 200 g 400 g 800 g 1600 g
olive oil 54 g 108 g 216 g 432 g
onions, finely chopped 125 g 250 g 500 g 1000 g
leek, finely chopped 125 g 250 g 500 g 1000 g
celery, finely chopped 30 g 60 g 120 g 240 g
carrots, finely chopped 100 g 200 g 400 g 800 g
turnips, finely chopped 100 g 200 g 400 g 800 g
garlic, crushed 18 g 36 g 72 g 144 g
chilli powder 0.5 g 1 g 2 g 4 g
tomatoes, canned 400 g 800 g 1600 g 3200 g
vegetable stock 800 ml 1600 ml 3200 ml 6400 ml
kidney beans, drained and rinsed 400 g 800 g 1600 g 3200 g
curly kale, finely chopped 100 g 200 g 400 g 800 g
pepper, black, to taste 0.1 g 0.2 g 0.4 g 0.8 g

Method

  1. Heat the olive oil in a large saucepan.
  1. Add the chopped vegetables and cook over a low-medium heat for 10-15 minutes until tender but not coloured.
  1. Add the crushed garlic and chilli powder and cook for a further minute.
  1. Pour the tomatoes into the pan, add the stock and bring to the boil.
  1. Add the pasta to the pan.
  1. Reduce the heat to a gentle simmer, cover and cook the soup for 25 minutes until the vegetables are tender and the pasta is cooked.
  1. Add the kidney beans and cook for a further 2-3 minutes. You may need to add extra stock if the soup is too thick.
  1. Add the curly kale and cook for 3-4 minutes until tender.
  1. Season to taste with freshly ground black pepper.

 

Additional notes

High in fibre

Don’t be fooled by the name – the character of this thick, wholesome soup is more North African than Italian. It has a lot in common with the European version though, with the pasta playing a similar role to the vermicelli noodles found in many recipes.

Serving suggestion: Serve in bowls with a drizzle of olive oil and slices of toasted sourdough bread.

Recipe by Stella McCartney. Taken and adapted from The Meat Free Monday Cookbook, published by Kyle Books. Photo by Tara Fisher.

Nutrients

Energy 78.6 kcal
Fat 3 g
SatFat 0.4 g
Carb 11.4 g
NMES 0 g
Fibre 2.1 g
Prot 2.1 g
Iron 0.5 mg
Calc 21.3 mg
Vit A 103.4 μg
Fol 14.6 μg
Vit C 8.1 mg
Sodium 60.5 mg
Zinc 0.3 mg