Recipe for Minestrone Soup

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This week Benoît from France came to help us cook and serve. We cooked a ministrone, a hearty Italian soup, using a recipe from a the brilliant ‘Another Dinner Is Possible’ vegan cookbook. We adapted the recipe slightly and used white cabbage instead of swiss chard. Served with rolls of bread, we made enough to feed around 50 people. This is the recipe for 10:

Minestone

Ingredients:
4 tbsp olive oil
3 red onions
5 carrots
2 heads of celery
2 bulbs of garlic
2kg swiss chard
2kg kale
1 bunch of parsley
2 x 400g tins chopped tomatoes
250g cooked or tinned cannelloni or borlotti beans
1 litre vegetable stok
Thyme or sage

Peel and chop the onions and carrots and chop the celery. Peel and crush the garlic and roughly chop the chard, kale and parsley, placing the chopped chard stalks to one side.

In a heavy bottomed pan gently fry the onions, carrots and celery in the olive oil for 10 minutes until they are very soft without browning.

Add the garlic, chard stalks and half the parsley and cook for a futher 3 minutes.

Add the tomatoes and simmer quickly for 10 minutes until the liquid has reduced down.

Add half the chard and half the kale, half of the beans and the stock. Bring to the boil and simmer for 30 minutes.

Add the rest of the kale and chard and the rest of the beans mashed or puréed and cook for another couple of minutes.

Serve with olive oil drizzled over the top and chopped sage or thyme leaves to garnish.

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