#DOCatHOME: Winter Minestrone

Serves 4 


200g Chickpeas
200g Borlotti Beans 
500g Cannellini Beans 
500g Diced Potatoes 
Villa Uva Olive Oil 
1 Stick Carrot
1 Brown Onion
1 Stem Leek
2 Sticks Celery
1 Litre Vegetable stock

3 Sprigs of rosemary
6 Bay Leaves 
4 Sprigs Lemon Thyme

300g Pumpkin
300g Sweet Potato
300ml Petrilli Pomodoro 
250 ml water
1 head Broccoli

Seasonal Vegetable Mix 
Feel free to use up whatever winter vegetables you have at home. We have used the following:
1/2 Cauliflower head
2 leaves of Kale
2 leaves of silver beet
2 leaves of black cabbage
1 Zucchini

Parmigiano Reggiano to taste


Before starting:

  1. Soak Chickpeas, Borlotti Beans and 200g Cannellini Beans 12 hours prior to making your Minestrone. 

Cannellini Puree:

  1. Add in 300g of potatoes, 300g of cannellini beans and a pinch of salt into boiling water. Blitz until smooth and put aside. 


  1. Wash and cut all the vegetables in to small cubes (mirepoix).
  2. Add a tablespoon of Villa Uva Olive Oil into a hot pot. Add carrot, onion, leek, celery salt and let saute for 3 minutes. 
  3. Add in the vegetable stock and let simmer for another 3 minutes. 
  4. Add in pre soaked legumes, the remainder of potatoes, herbs and let simmer for 15 minutes.
  5. Add in pumpkin, sweet potato, petrilli pomodoro, water and let simmer for 5 minutes.  
  6. Remove the herbs.
  7. Add in cannellini puree,  broccoli and seasonal vegetable mix, let simmer for 5 minutes.
  8. Serve with Parmigiano Reggiano.