Stella McCartney's winter minestrone recipe 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.

No additional tips available.

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

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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.

Stella McCartney's winter minestrone recipe

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