white bean minestrone soup

Italian-style white bean minestrone with home-made pesto and parmesan.

Ingredients

  • 3 sticks celery, finely chopped⁠

  • 3 carrots, finely chopped⁠

  • 2 red onions, finely chopped⁠

  • 6 small charlotte potatoes, cubed⁠

  • 2 cloves garlic, minced⁠

  • 1tsp original black garlic paste

  • 400ml jar passata 

  • 1 jar white beans 

  • 2 Large handfuls of baby spinach (or chard)⁠

 

Recipe by Sophie Ruston-Smith @thecornerplot

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Heat a glug of olive oil in a large saucepan over a moderate heat.

 

Add the celery, carrot, onion, potatoes and crushed garlic, season with salt, and fry for about 15 mins until softened. ⁠


Add the black garlic puree and passata, fill the empty jar with water and pour that in too too, and add a generous pinch of oregano (I added the parmesan rind at this point too).

 

Simmer gently for 15 mins, then add the drained beans and cook for a few more minutes. Stir in the spinach and leave to wilt.

 

Add a generous grind of black pepper (and some sea salt as necessary).⁠


Ladle into soup bowls, dollop on the pesto, grate over the parmesan, and eat.