Olive Magazine
Vegetarian Minestrone Recipe With Ricotta

Green cannellini minestrone with ricotta dumplings

Published: May 11, 2020 at 4:35 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian

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


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


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

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