Loading...

In a large casserole dish, add 2 tablespoons of extra virgin olive oil.

Add the diced celery sticks, diced large carrot, and diced onion to the casserole dish. This is your soffritto.

Add a generous pinch of fine sea salt to the soffritto.

Let the soffritto slowly cook for about 10 minutes until softened.

While the soffritto is cooking, prepare a "flavour bomb" by finely chopping the garlic cloves, basil, parsley, and sun-dried tomatoes together on a cutting board.

Add the chopped garlic, basil, parsley, and sun-dried tomatoes to the soffritto in the casserole dish.

Roughly chop the large tomatoes and add them to the mixture immediately after the flavour bomb ingredients.

Add the diced large potato to the mixture.

Continue to cook everything until the tomatoes and potatoes are nice and soft, stirring occasionally.

Fill the casserole dish with enough water to cover all the ingredients. Bring to a simmer and slowly cook for about 1 hour.

Towards the end of the cooking time, add the roughly chopped Savoy cabbage leaves (or other seasonal leafy greens).

Add the borlotti beans and chickpeas to the minestrone.

If needed, fill the dish with more water so all the ingredients are covered again.

Give it a good stir and cook for another 10 minutes.

If desired, add fregula or any small pasta shape at this point. Add about a handful of pasta per person and cook according to package directions until fully cooked.

Once the pasta is fully cooked (if using), taste the minestrone and adjust the seasoning with fine sea salt and freshly ground black pepper as needed.

Serve the minestrone into bowls.

Optionally, top with grated Pecorino cheese or Pangrattato.

Finish with a drizzle of extra virgin olive oil on top before serving.


In a large casserole dish, add 2 tablespoons of extra virgin olive oil.

Add the diced celery sticks, diced large carrot, and diced onion to the casserole dish. This is your soffritto.

Add a generous pinch of fine sea salt to the soffritto.

Let the soffritto slowly cook for about 10 minutes until softened.

While the soffritto is cooking, prepare a "flavour bomb" by finely chopping the garlic cloves, basil, parsley, and sun-dried tomatoes together on a cutting board.

Add the chopped garlic, basil, parsley, and sun-dried tomatoes to the soffritto in the casserole dish.

Roughly chop the large tomatoes and add them to the mixture immediately after the flavour bomb ingredients.

Add the diced large potato to the mixture.

Continue to cook everything until the tomatoes and potatoes are nice and soft, stirring occasionally.

Fill the casserole dish with enough water to cover all the ingredients. Bring to a simmer and slowly cook for about 1 hour.

Towards the end of the cooking time, add the roughly chopped Savoy cabbage leaves (or other seasonal leafy greens).

Add the borlotti beans and chickpeas to the minestrone.

If needed, fill the dish with more water so all the ingredients are covered again.

Give it a good stir and cook for another 10 minutes.

If desired, add fregula or any small pasta shape at this point. Add about a handful of pasta per person and cook according to package directions until fully cooked.

Once the pasta is fully cooked (if using), taste the minestrone and adjust the seasoning with fine sea salt and freshly ground black pepper as needed.

Serve the minestrone into bowls.

Optionally, top with grated Pecorino cheese or Pangrattato.

Finish with a drizzle of extra virgin olive oil on top before serving.
