An onion, a number of carrots, some beans … On paper, a minestrone doesn’t say a lot, however in observe, it appears to defy the chances with its soothing, warming properties. How can a bunch of commonplace greens collectively flip right into a bowl of such excessive consolation and pleasure? Use plenty of herbs, when you can, loads of parmesan and the most effective olive oil you possibly can muster. You possibly can, after all, prepare dinner your beans from scratch, however, as you’ll discover right here, you don’t have to for excellent outcomes. That is the proper February WFH lunch.
Cavolo nero and borlotti bean minestrone
The steely inexperienced from the cavolo nero, pepperiness from the olive oil and creaminess from the beans and cheese makes this a moreish, nourishing dish.
Prep 15 min
Prepare dinner 45 min
3 tbsp olive oil
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 garlic cloves, peeled and chopped
1 handful recent herbs (thyme, bay and/or rosemary)
Salt and black pepper
500g cavolo nero (or savoy cabbage), stems eliminated, leaves roughly shredded
1 x 400g tin plum tomatoes, drained and rinsed
2 x 400g tins borlotti and/or cannellini beans, drained and rinsed (or 600g freshly cooked beans)
Parmesan, to serve
Additional-virgin olive oil, to serve
Heat the oil in a deep, heavy-based pan over a medium-low warmth. Add the onion, carrots, celery, garlic, herbs and an enormous pinch of salt and prepare dinner, stirring sometimes, for Quarter-hour, till the greens are collapsed, smooth and candy.
In the meantime, carry a deep pan of well-salted water to a boil and blanch the cabbage till tender. Drain, reserving the cooking water.
Stir the tomatoes into the softened greens, breaking them up between your arms or with a picket spoon as they go in, and proceed cooking for 5 to seven minutes. Add the beans (and slightly of their cooking water when you cooked them from scratch) and, utilizing a stick blender, puree about half the mixin the pan to make it velvety and thick.
Add the cabbage and pour over about 1.5 litres of its cooking water (it’s possible you’ll want much less when you added some bean cooking water earlier), till the greens are simply lined. Season, style, then season once more, if wanted. Convey as much as a simmer and prepare dinner for 10-Quarter-hour, till you will have a wealthy, thick soup.
Serve in warmed bowls with grated parmesan and loads of extra-virgin olive oil to drizzle over. This soup retains fantastically for as much as every week, and will get higher with each passing day.
And for the remainder of the week …
Freeze any leftover herbs in labelled luggage so you should utilize them for different dishes; or make a herb oil to drizzle over this soup for added va-va-voom.