Vegetarian Minestrone Recipe With Ricotta

Green cannellini minestrone with ricotta dumplings

  • serves 4
  • Easy

A riot of all things green and nutritious, from spinach to sugar snap peas and cavolo nero. There are cheesy dumplings on top too, for a touch of indulgence


Try this supergreen vegetarian minestrone recipe then check out our classic minestrone here.



  • olive oil 1 tbsp
  • butter a knob
  • onion 1, finely chopped
  • carrots 2, finely chopped
  • celery 2 sticks, finely chopped
  • rosemary a few sprigs
  • garlic 2 cloves, thinly sliced
  • white wine 150ml
  • vegetable stock 1 litre
  • cannellini beans 400g tin, drained and rinsed
  • cavolo nero 100g, cut into chunky pieces
  • sugar snap peas 75g
  • frozen peas 75g, defrosted
  • baby spinach 75g
  • basil a bunch, to serve


  • white bread 3 slices, cut into 1cm squares
  • whole milk 3tbsp
  • ricotta 150g
  • egg 1
  • nutmeg a good grating
  • parmesan (or veggie alternative) or other Italian hard cheese 75g, plus extra to serve
  • lemon 1, zested


  • Step 1

    Heat the olive oil and butter in a casserole and cook the onion, carrots and celery with some seasoning with the lid on, stirring every now and again, for 20 minutes or until softened. Add the rosemary and garlic, and cook for another 2-3 minutes. Pour in the wine and bubble to reduce for 5 minutes. Pour in the stock, add the beans and simmer for 20 minutes.

  • Step 2

    Meanwhile, tip the bread pieces into a bowl, pour over the milk and leave to soak for 5 minutes. Tip in the ricotta, egg, nutmeg, parmesan, lemon zest and lots of seasoning, and beat to combine.

  • Step 3

    Add the cavolo nero to the pan and cook for 2 minutes, before adding the sugar snaps and simmering for 2 minutes. Season.

  • Step 4

    Put the peas, baby spinach and 50ml of water into a food processor and whizz until completely smooth. Tip into the soup and keep warm.

  • Step 5

    Bring a pan of lightly salted water to a simmer and use two spoons to shape the dumpling mix into rough quenelles, about 1 tbsp each, then drop into the simmering water and cook for 1-2 minutes. Scoop out and nestle gently on top of the soup, drizzle with a little more oil, sprinkle with some extra parmesan and the basil leaves, then serve.

Try our easy green minestrone

Easy Green Minestrone Recipe

Nutritional Information

  • Kcals 416
  • Fat 17.2g
  • Saturates 8.3g
  • Carbs 31.2g
  • Sugars 12.1g
  • Fibre 10.7g
  • Protein 22.6g
  • Salt 1.7g