I started making this (and variations of this with different veggies) probably around 7 years ago, and didn’t realise that it was basically a winter minestrone until I came across a very similar recipe a few years later.
As always, use whatever vegetables you think would work best. I had these in the house today and am very happy with the combination, but it would also be good with a leek, more than one type of bean, maybe a celeriac. Love a good, flexible soup.
Ingredients | Serves 6 | About 45 minutes
1 large onion
4 cloves of garlic
2 sticks of celery
1 can of white kidney beans (canellini, butter beans etc also good)
1 can of chopped tomatoes
1 small beetroot
1 large carrot
1/4 of a small red cabbage
1 large handful of orzo, or other little pasta
1 large handful of leafy greens, such as spring greens, cavolo nero, or savoy cabbage
Small bunch of parsley
A few leaves of basil
splash of red wine
1 tbsp of balsamic vinegar
1ltr veg or chicken stock/ stock cube & water
1 heaped tsp of pesto per person to serve
- Heat oil in a large pan over a medium heat, finely dice onions, celery and garlic and add to the pan.
- Dice the carrot, onion, beetroot and red cabbage quite small, then add to the pan and stir when the onions are starting to brown.
- Once these have had around 5 minutes frying, add the tin of chopped tomatoes and oregano.
- Bring this to the boil, then add the hot stock/ boiling water & stock cube, red wine and balsamic vinegar and pasta. Stir well and cover.
- The pasta should only take around 10 minutes to cook, so when it starts to become soft, add the beans and cook for a further 5 minutes.
- Finally, add the greens and cover for another few minutes. Just before serving, add the parsley and basil.
- Dish up, then drizzle a spoonful of pesto and any remaining herbs over the soup.