Winter minestrone soup on the barbeque – Everyone’s kitchen

Autumn is a perfect time to enjoy cabbages, kales and other green vegetables!

Today we have decided to make a Winter Minestrone and coconut macaroons. Even if we enjoyed them, we still need to master our coconut macaroons recipe as it was too crumbly!

We have been harvesting quite a lot for this session: Rosemary, Thyme and Parsley, Nero and Curly kale, Chard and Savoy cabbage.

Soup is about reducing waste and use all the veg you have in your fridge. Don’t hesitate to swap ingredients and try something different.

2 tbsp olive oil
2 medium carrots , roughly chopped
2 medium onion , coarsely chopped
1 head of celery , coarsely chopped, keeping the leaves
1 head of garlic , cloves peeled
1kg Swiss chard
a good handful of parsley , finely chopped
400g can peeled plum tomatoes
1kg cavolo nero or savoy cabbage
410g can butter beans , drained and rinsed
About 1L boiling chicken or vegetable stock
A few sprigs of winter herbs such as thyme or sage, chopped
freshly grated parmesan , or vegetarian alternative
extra-virgin olive oil , for drizzling

  • Heat the olive oil with the carrots, onion, garlic, herbs, and celery for a good 5 minutes. While it is cooking, clean and remove the stalk of the nero kale and chop roughly all your green leaves (kale, cabbage, chard).
  • Add your stock in the pot, all your leaves, 2 tins of butter beans and 1 tin of peeled plum tomatoes.
  • Simmer for 30 minutes, add more herbs, salt and pepper if needed.
  • Enjoy with bread and cheese!

Interested in joining? We have sessions Thursdays and Fridays from 11am to 1pm. All levels welcome – All diet welcome! Free. Contact Nadege at

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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