Classic minestrone

Classic minestrone

What better way to stay healthy than with a big bowl of steaming hot, hearty soup. We’ve got you covered with our take on Classic minestrone.

PREP TIME 10 min | COOK TIME 25 min | SERVES 4 

INGREDIENTS

• 1 tbsp oil
• 1 fennel bulb, coarsely chopped 
• 1 large onion, coarsely chopped
• 2 trimmed celery stalks, coarsely chopped
• 1 carrot, coarsely chopped
• 2 garlic cloves, minced
• 2 sprigs fresh thyme, plus extra to serve
• 5 cups water
• 400 g can diced tomatoes
• 100 g dried pasta screws
• 400 g can four bean mix, drained and rinsed
• 175 g cavolo nero, trimmed, coarsely chopped
• 2 tbsp grated parmesan

METHOD

HEAT oil in a large pot over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.

ADD garlic and thyme to pot; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove thyme sprigs.

ADD beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper. 

TOP with cheese and thyme leaves to serve.

TIP: Use up any leftover veg in your fridge to make this recipe, or use whatever seasonal veg is in season. Potatoes, spinach and peas are nice additions.

Print Recipe

Classic minestrone

Serves: 4

Prep Time: 10 minutes – Cooking Time: 25 minutes

Ingredients

• 1 tbsp oil
• 1 fennel bulb, coarsely chopped 
• 1 large onion, coarsely chopped
• 2 trimmed celery stalks, coarsely chopped
• 1 carrot, coarsely chopped
• 2 garlic cloves, minced
• 2 sprigs fresh thyme, plus extra to serve
• 5 cups water
• 400 g can diced tomatoes
• 100 g dried pasta screws
• 400 g can four bean mix, drained and rinsed
• 175 g cavolo nero, trimmed, coarsely chopped
• 2 tbsp grated parmesan

Instructions

1

Heat oil in a large pot over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.

2

Add garlic and thyme to pot; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove thyme sprigs.

3

Add beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper. 

4

Top with cheese and thyme leaves to serve.

Made this Classic minestrone ? Tag us @foodandhomesa #cookingwithFH on Instagram!

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