Stella McCartney's winter minestrone recipe

Name: Stella McCartney's winter minestrone recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) Farro semiperlato (or pearled spelt); 4 tbsp Olive oil, plus extra to serve; 1 Large onion, finely chopped; 1 Leek, finely chopped; 1 Stick celery, finely chopped; 2 Medium carrots, peeled and finely chopped; 1 Medium turnip, peeled and finely chopped; 3 Garlic cloves, crushed; 1 pinch Crushed dried chilli flakes; 400 g (14.1oz) Tinned tomatoes; 1 l (1.8pints) Vegetable stock; 400 g (14.1oz) Tinned cannellini beans, drained and rinsed; 1 Bunch cavolo nero, shredded; 1 pinch Salt; 1 pinch Freshly ground black pepper; 1 handful Freshly grated vegetarian parmesan to serve

Servings: persons

200 g (7.1oz) Farro semiperlato (or pearled spelt)
4 tbsp Olive oil, plus extra to serve
1 Large onion, finely chopped
1 Leek, finely chopped
1 Stick celery, finely chopped
2 Medium carrots, peeled and finely chopped
1 Medium turnip, peeled and finely chopped
3 Garlic cloves, crushed
1 pinch Crushed dried chilli flakes
400 g (14.1oz) Tinned tomatoes
1 l (1.8pints) Vegetable stock
400 g (14.1oz) Tinned cannellini beans, drained and rinsed
1 Bunch cavolo nero, shredded
1 pinch Salt
1 pinch Freshly ground black pepper
1 handful Freshly grated vegetarian parmesan to serve

1
Rinse the farro in a sieve under cold running water, tip into a bowl, cover with cold water and soak for 20 minutes while you prepare the soup base.
2
Heat the olive oil in a large saucepan.
3
Add the chopped veggies and cook over a low-medium heat for 10-15 minutes until tender but not coloured.
4
Add the crushed garlic and chilli flakes and cook for a further minute.
5
Pour the tomatoes into the pan, add the stock and bring to the boil.
6
Drain the farro and add to the pan.
7
Reduce the heat to a gentle simmer, cover and cook the soup for 25 minutes until the vegetables are tender and the farro is cooked.
8
Add the cannellini beans and cook for a further 2-3 minutes.
9
You may need to add extra stock if the soup is too thick.
10
Add the cavolo nero and cook for 3-4 minutes until tender.
11
Season to taste with salt and freshly ground black pepper.
12
Serve in bowls with a drizzle of olive oil, a scattering of grated Parmesan and slices of toasted sourdough bread.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 200 g (7.1oz) Farro semiperlato (or pearled spelt), 4 tbsp Olive oil, plus extra to serve, 1 Large onion, finely chopped, 1 Leek, finely chopped, and more.

Yes, Stella McCartney's winter minestrone recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!