Winter Minestrone Soup Recipe

Winter Minestrone Soup recipe

Minestrone is an Italian vegetable soup. We are more accustomed to the summer variety which tends to include thin strands of pasts.  This winter minestrone soup recipe replaces the pasta for cannelini beans (also called white beans) and really suits a cold winter day.  Divine buttery cannellini beans give this winter minestrone soup a velvety texture which is then lifted with the freshness of the cabbage and the woody aromatic taste of rosemary, a favourite soup every time. January and February are the perfect time for cabbages. I tend to use January King, Savoy, cavolo nero or kale, but have even used brussels sprouts.

Ingredients

• 2 tbsp Olive Oil
• 5 garlic cloves
• 1 carrot
• Onion
• Celery stick
• 2 rosemary stalks
• 400g dried cannellini beans soaked overnight or two tins
• 1/2 chopped cabbage
• Tin of plum tomatoes
• salt and pepper
• 1.2l vegetable stock

Directions

Heat the oil and add the rosemary to flavour the oil, add celery, onion, carrot and garlic and sweat for ten minutes. Add the soaked beans, vegetable stock, tomatoes and cabbage. Boil for ten minutes then simmer for an hour or until the cannellini beans are soft, (if using tinned reduce cooking time to ten minutes) remove one ladle and blend to a puree return the puree to the pot and season . To serve drizzle with extra virgin olive oil and a sprinkling of parmesan

Health benefits

Health benefits of Winter minestrone soup recipe

Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration.

Did You know…

In ancient Greece, students would place rosemary sprigs in their hair when studying for exams as they believed it enhanced your memory.