Autumnal Minestrone Soup and muffin – Eveyone’s Kitchen

Winter Minestrone soup

Banana bread and chocolate muffin

Harvest of the day: curly kale, cavolo nero, parsley, swiss chard, celery, thyme

Winter minestrone with cheesy bread (V, Vg)


  • 2 tbsp olive oil
  • 2 medium carrots , roughly chopped
  • 1 large red 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 , drained of most of their juices, roughly chopped
  • 1kg cavolo nero or savoy cabbage
  • 410g can cannellini beans , drained and rinsed
  • About 700ml 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 in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.

Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed – don’t add too much – it should be thick.

Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.

Add the beans to the soup. Stir in the herbs and serve hot with cheese and a drizzle of extra virgin olive oil.

Banana bread and chocolate muffin


  • 2 overripe bananas
  • 150 g flour
  • 60g sugar,
  • 3 Tbsp neutral vegetable oil or olive oil
  • 2 tbsp. tablespoon milk
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch of salt
  • Chocolate chips


Preheat your oven to 180° (th.6).

Pour the sugar and oil into a bowl. Whisk well.

Add the mashed bananas and mix.

Pour in the flour, baking powder, baking soda, salt and vegetable milk. Mix well with a whisk until you get a smooth paste. Add chocolate chips.

Add the picture to the muffin case

Bake for 17-25 minutes. Check the cooking by pricking the heart of the muffin with the thin blade of a knife

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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