Winter minestrone
40 minutes
Preparation time
50-60 minutes
Cooking time


1 tbsp extra virgin olive oil

1 red onion, peeled and chopped

1 large carrot, peeled and chopped

2 sticks celery, chopped (keep the softer celery leaves and shred)

150g pancetta, rind removed, diced (keep the rind)

6 garlic cloves, finely sliced

9 sage leaves, finely shredded

1 bunch of parsley, stalks, finely chopped (leaves shredded and reserved for later)

1 x 400g tin whole peeled tomatoes

2 x 400g tins cannellini beans, drained and rinsed

4 cups (200g) cavalo nero, shredded

1 celeriac, peeled and diced

1 litre chicken stock

Parmesan rind (optional)

Sea salt flakes and black pepper to taste

Red wine vinegar to taste (optional) 2-3 tsp

To serve

Grated parmesan

Olive oil


  1. Heat olive oil in a large pot on medium-high heat, induction setting 7.
  2. Add onion, carrot and celery. Season with salt and gently sauté for 10 minutes.
  3. Add pancetta and continue to sauté for a further 10 minutes.
  4. Add garlic, sage and parsley stalks, sauté for an additional 5 minutes.
  5. Using your hands, squash the whole peeled tomatoes and add them to the pan, cook for 2-3 minutes.
  6. Add 2/3 of the beans, half the cavalo nero, chicken stock and celeriac. Add the reserved pancetta rind and parmesan rind if using.
  7. Bring to the boil and then simmer for 30 minutes, or until the celeriac is soft.
  8. Squash the remaining beans (or blend) to a paste. Add pureed beans and remaining cavalo nero. Stir through and allow the bean paste to be dispersed through the soup and thicken.
  9. Remove the pancetta rind and parmesan rind. Stir through shredded parsley and celery leaves. Season to taste with salt, pepper and red wine vinegar, if using.

To serve

  1. Serve in warm bowls, top with grated parmesan and a drizzle of olive oil.

Hints and tips

  •  You may require more chicken stock, depending on desired thickness.



1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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