A really thick, filling minestrone soup – tastes even better after a day
Total time1 hr and 45 mins
Serves 5
2 tbsp olive oil2 medium carrots, roughly chopped1 large red onion, coarsely chopped1 head of celery, coarsely chopped, keeping the leaves1 head of garlic, cloves peeled1kg Swiss chard, leaves shredded and stalks roughly choppeda good handful of parsley, finely chopped400g can peeled plum tomatoes, drained of most of their juices, roughly chopped1kg cavolo nero, stalks removed, leaves shredded (or savoy cabbage)410g can cannellini beans, drained and rinsedabout 700ml boiling chicken or vegetable stocka few sprigs of winter herbs such as thyme or sage, choppedfreshly grated parmesan, or vegetarian alternativeextra-virgin olive oil, for drizzling
STEP 1Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.STEP 2Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed – don’t add too much – it should be thick.STEP 3Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.STEP 4Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup – it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.
