Quick minestrone Recipe

Quick minestrone Recipe

  • 4 tbsp olive oil
  • 2 large carrots, diced
  • 1 large onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 garlic cloves, finely chopped
  • pinch dried red chilli flakes
  • 200g/7oz tinned white beans, such as haricot (drained weight)
  • 500ml/18fl oz vegetable or chicken stock
  • ciabatta bread, cut into slices, to serve
  • 100g/3½oz Parmesan (or alternative vegetarian hard cheese), finely grated, to serve
  • 500g/1lb 2oz kale, stalks removed, roughly chopped
  • handful fresh flatleaf parsley, roughly chopped
  1. Heat a dash of oil in a frying pan over a medium heat. When hot, add the carrots, onion, celery, garlic and chilli flakes. Fry until softened, then tip in the beans and stock. Stir, bring to a simmer and cook for 5–8 minutes, or until cooked through.
  2. Preheat the grill until hot. Toast both sides of the ciabatta slices. Sprinkle with the Parmesan and toast until melted.
  3. Stir the kale and parsley into the soup just before serving. Serve the soup in warm bowls with the Parmesan toasts.