Dining and Cooking
Live to 100 Minestrone
In Soups

Live to 100 Minestrone



Serves: 4

Ingredients

100g dried borlotti beans or 250g tinned borlotti beans
100g dried chickpeas or 250g tinned chickpeas
1 onion, roughly diced
2 celery sticks, chopped into 1cm cubes
1 large carrot, peeled and chopped into 1cm cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves, finely chopped
3 sun-dried tomatoes, finely chopped
15g basil
15g parsley, finely chopped
3 large tomatoes, roughly chopped (or halved if using small tomatoes)
1 large potato, peeled and chopped into 2cm cubes
4 large Savoy cabbage leaves, tough stalks removed and roughly chopped
40g pecorino, grated, or 4 tablespoons Pangrattato
Fine sea salt
Freshly ground black pepper
Fregula or any small pasta shape (optional)

Method

The night before, wash the dry beans and chickpeas in cold water. Place them in a large bowl and cover them with fresh cold water; they will expand as they soak, so make sure the container is large enough and there is plenty of water. Cover the bowl and leave them to soak for at least 12 hours (or longer – check the packet). The next day, drain and then rinse the beans and chickpeas thoroughly with fresh water. Set aside.

If you want to save time or you are making this at the last minute, you can swap out the dried pulses for 250g (9oz) tinned borlotti beans and 250g (9oz) tinned chickpeas. If using tinned, add them along with the cabbage towards the end of the cooking.

Place a large casserole dish (Dutch oven) or ceramic pan over a medium heat. Add the onion, celery, carrots and olive oil and cook for 8–10 minutes, stirring occasionally. Now add the garlic and sun-dried tomatoes and cook for a further 2 minutes. Tear the basil leaves and stir them in along with the chopped parsley and cook for another minute. Next, add the tomatoes and potato, give everything a stir and cook for a further 2 minutes, or until the tomatoes are starting to soften. Add the soaked dry beans and chickpeas and a good pinch of salt and pepper. Cover with water and bring it to the boil. Once boiling, reduce the heat back to medium, cover and cook for 1.5 hours, or until the beans and chickpeas are soft. If needed, top up with water so that the vegetables are always submerged.

Once the beans and chickpeas are cooked, add the cabbage, cover and cook for a final 10 minutes (If using tin beans and chickpeas add them now too).
This is optional but sometimes we also add fregula ( a Sardinian pasta shapes similar to giant cous cous) or small pasta shapes towards the end of the cooking time, along with some extra water.

Taste and adjust the seasoning before serving.

To serve, use a slotted ladle to divide the vegetables, beans and chickpeas equally between serving bowls, then pour over the warm broth. Sprinkle with cheese or pangrattato and drizzle over some olive oil.

31 Comments

  3. @penelopepalm

    I have never seen a minestrone soup that looked so good. In fact I grew up on Campbell minestrone and I never cared for it. But this! It looks like a masterpiece!

  7. @jonnya3425

    Just bought your book for my wife and my sister in law. Everything you make looks so amazing, so clean and so healthy. Can't wait to cook some of these together with my wife!

  8. @richardmacyczko1580

    I used to live up North and my Mother used to make this and the smell would fill the house and the soup would fill our hearts, and warm us up.

  19. @IVNMLDO-y2k

    My goodness. This is one of my favorite soups, But to get the Sardinian version of this soup!!! You know the flavor is going to be fire! I’m ready for the recipes 🤍

  20. @bettycrockrr

    You have a way about you that is immeasurable. I think the closest description would be “easy grace.” Good luck with all your endeavors ❤

  22. @mictaylor9531

    Finally a book – I’ve just pre ordered mine here in the UK 👌🏻🏴󠁧󠁢󠁷󠁬󠁳󠁿🍺 Absolutely love the simplicity and wholesomeness of your recipes and videos ❤️

  23. @olina133

    This looks amazing😍. Now I have an idea for tomorrow's dinner, thanks to you😊 A lot of Hugs and I look forward to more amazing recipes!

  25. @rickyt3080

    Since watching your original video on this around 3 months ago, I've been making a big batch every single week! I mix in a tablespoon of miso right at the end. Delicious

  26. @E-f3r5b

    Я уже два раза готовила минестрони, спасибо, ,обожаю Франческо

  27. @MaarGreenday

    We make soup this way in Argentina! It's amazing how so many recipes and traditions brought by immigrants continue to live on here, like we are pieces of the same puzzle!

  29. @tinanucita5779

    Anche se le tue ricette sono in inglese , il mio è molto basic , adoro guardare i tuoi video. Sei bravo e convincente credo che molte persone faranno questo minestrone! Auguri e alle prossime ricette!