Winter minestrone stew

Name: Winter minestrone stew
Total time: 40 min
Yield: serves 4
Ingredients: olive oil 1 tbsp; carrot 1, diced; onion 1, diced; celery 2 sticks, diced; garlic 2 cloves, sliced; thyme 10 sprigs, leaves picked; white wine vinegar 2 tbsp; tomato purée 2 tbsp; vegetable stock 750ml; cavolo nero 200g, stems removed, leaves sliced; cannellini beans 400g tin, drained and rinsed; borlotti beans 400g tin, drained and rinsed; lemon 1, zested; parmesan (or veggie alternative), to serve; crusty bread, to serve

40 minutes
serves 4
Easy

This wholesome vegetarian minestrone stew is easy to make, low in calories and packed with nutritious veggies, an ideal winter warming recipe

November 1, 2017 at 1:00 pm

Ingredients

olive oil 1 tbsp
carrot 1, diced
onion 1, diced
celery 2 sticks, diced
garlic 2 cloves, sliced
thyme 10 sprigs, leaves picked
white wine vinegar 2 tbsp
tomato purée 2 tbsp
vegetable stock 750ml
cavolo nero 200g, stems removed, leaves sliced
cannellini beans 400g tin, drained and rinsed
borlotti beans 400g tin, drained and rinsed
lemon 1, zested
parmesan (or veggie alternative) to serve
crusty bread to serve

Method

Step 1

Heat the olive oil in a large pan. Add the carrot, onion, celery, garlic, thyme and a large pinch of salt, and cook gently with a lid on for 10 minutes. Pour in the white wine vinegar and cook until evaporated. Add the tomato purée and cook for 1 minute.
Step 2

Add the vegetable stock, cavolo nero and beans, and simmer for 20 minutes or until tender. Serve with lemon zest and parmesan grated on top, if you like, and crusty bread.