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Winter Minestrone Recipe | Seasonal Vegetarian Comfort Food

Warm up with my hearty winter minestrone recipe, featuring seasonal vegetables like leeks, carrots, kale, and butter beans in a deliciously rich broth. Perfect for 3-4 people, this comforting vegetarian dish is ideal for cosy evenings or family meals. Enjoy the flavours of fresh rosemary, balsamic vinegar, and parmesan for a wholesome and nourishing bowl of goodness.

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1 leek, diced


1 carrot, diced


2 celery stalks, diced


2 garlic cloves, finely chopped


1 tbsp freshly chopped rosemary


4 tomatoes, roughly chopped


1 tbsp balsamic vinegar


300g butter beans


500g vegetable stock


1 bay leaf


100g kale, roughly chopped


1 lemon


Parmesan, to serve

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Olive oil

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Salt & pepper​​

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1. In a large pan, add 1 tbsp oil followed by the leek, carrot, and celery. Fry for 10 minutes on a gentle heat, stirring occasionally to stop them sticking. 

Then add the garlic, rosemary, tomatoes, and vinegar. Cook for a couple of minutes before adding the beans, stock and bay leaf. Season with salt and pepper, bring to a simmer and cook gently for 15- 20 minutes.



2. Finally, add the kale and cook for 2-3 minutes until wilted and softened. Taste and tweak the seasoning with more salt and pepper.

Pour into a couple of bowls and finish with some grated Parmesan.


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Allergens: Dairy.