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The River Cafe's winter minestrone

The River Cafe's winter minestrone Recipe

  • 2 tbsp olive oil
  • 2 medium carrots , roughly chopped
  • 1 large red onion , coarsely chopped
  • 1 head of celery , coarsely chopped, keeping the leaves
  • 1 head of garlic , cloves peeled
  • 1kg Swiss chard , leaves shredded and stalks roughly chopped
  • a good handful of parsley , finely chopped
  • 400g can peeled plum tomatoes , drained of most of their juices, roughly chopped
  • 1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage)
  • 410g can cannellini beans , drained and rinsed
  • about 700ml boiling chicken or vegetable stock
  • a few sprigs of winter herbs such as thyme or sage, chopped
  • freshly grated Parmesan
  • extra-virgin olive oil , for drizzling
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