This is a very old real Italian minestrone recipe that is full of flavor and is a meal on it’s own. It serves 4 with some left over for a late night snack. It may sound like a lot of work when you read the ingredients list, but really, it’s just chopping and really well worth it. It’s traditional and a perfect winter soup. In fact you should always have a nice veg soup of some kind in the winter, helps keep the pesky flu away.

What you need

2 onions finely chopped
3 carrots chopped
3 sticks celery chopped
2 large potatoes chopped into squares
100g green beans chopped
250g cabbage shredded
125ml olive oil
3 tablespoons butter(45g)
1 ¼ litres water
3 cubes beef stock
2 tins peeled chopped tomatoes
1 tin cannelini beans
Salt and pepper

The process

Heat the oil and butter in a large pot, add onions and cook till the edges start turning brown. Add the carrots and potatoes, cook for 2-3 minutes. Add the celery, cabbage, water and tomatoes, then break up the stock cubes and crumble them into the pot. Bring it to the boil and then reduce the heat and let it simmer for covered for 1-1 ½ hours.

The soup should be fairly thick at this point, if it is not leave the lid off and simmer for a further 15 minutes, now add the beans, season with salt and pepper and simmer for another 15 minutes.

We like to serve it with garlic bread and a little parmesan.