Minestrone Soup

Total time: 30 minutes
Serves: 4 adults



150g chopped tomatoes (tinned)

1 litre vegetable stock

4 cloves garlic, finely chopped

1 tbsp olive oil

1 onion, chopped

2 sticks celery, chopped

2 medium carrots, chopped

1 Courgette, diced

120g Cavolo nero

6 mushrooms, sliced

Small handful porcini mushrooms

1 bay leaf

1/2 red chilli, deseeded and finely chopped (optional)

Chopped parsley (optional)



  • Heat the olive oil in the pan and sauté the onion, celery and carrots for a couple of minutes
  • Add the mushrooms, garlic, dried porcini mushrooms (and chilli if using) and cook for a further 2 minutes
  • Add the tomatoes, stock and bay leaf, stir and leave to cook for 10 minutes
  • Add the cavolo nero and courgette and cook for 10 minutes or until the vegetables are al dente
  • (If using) Add the penne pasta with the cavolo nero and courgette
  • Season with salt and pepper to taste