Minestrone Soup Recipe

Minestrone soup by Helen Graves

The brilliant thing about minestrone is that there is no set recipe - you can make it with whatever vegetables you have at home.

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 6


1 large onion, finely chopped

2 carrots, peeled and finely chopped

3 sticks celery, finely chopped

4 cloves garlic, crushed

1 red chilli, finely chopped

400g kale shredded

200g purple sprouting broccoli

1 tin chopped tomatoes

1 tin cannelini beans

2 medium potatoes, peeled and diced

1 sprig thyme

1 sprig rosemary

1 litre beef stock

A few pasta shapes (optional)

Parmesan, to serve


1. Heat two tablespoons of oil in a large pan and add the onion, carrot and celery. Allow to cook down over a low heat, stirring occasionally, until soft and golden. This will take about 15-20 minutes.

2. Add the crushed garlic and chilli and cook, stirring, for 1 minute, then add half the kale, the beans, tomatoes, potatoes, herbs and stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes. Taste, then season with salt and pepper.

3. Add the remaining kale, broccoli and pasta shapes and simmer for 8-10 minutes, until the pasta shapes are cooked. Taste again and re-season if necessary.

4. Ladle into bowls and serve with grated parmesan, fresh herbs if you have any and plenty of crusty bread.