Recipe for Winter Minestrone ( Minestrone Invernale ) 
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Yield:
10
Ingredients:
Amount Ingredient
4 tbl olive oil
5 med carrots roughly chopped
3 med red onions peeled and coarsely chopped
2 x heads celerycoarsely chopped keeping the leaves
2 x heads clv garlic peeled
2 kg swiss chard leaves shredded and stalks roughly chopped
1 sm bunch parsley finely chopped
1 x 800g tin peeled plum tomatoes drained of most of their juices roughly chopped
2 kg cavolo nero stalks removed leaves shredded
250 gm cannellini beans cooked (qv cannellini)
1 lt chicken stock (qv) or water
sea salt and freshly ground black pepper
1 x few sprigs of winter herbs such as thyme or sage chopped
parmesan freshly grated
Instructions:
Instructions: For the soffritto heat the olive oil in a large saucepan and slowly fry the carrot onion and celery until soft and dark.

This will take a long time.

Add the garlic chard stalks and half the parsley and continue to cook stirring to prevent sticking.

Add the tomatoes and cook for 10 minutes or until they have reduced.

Add half the Swiss chard leaves and half the cavolo nero three quarters of the cooked beans and the boiling chicken stock or water.

Bring to the boil then reduce the heat and simmer for 30 minutes.

Add more stock if needed but resist the temptation to add too much; this should be a thick soup.

Add the remaining Swiss chard and cavolo nero to the soup and blanch briefly so that they are cooked but remain green and crisp as a contrast to the rest of the soup.

Season with salt and pepper preferably when slightly cooled.

Puree the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup.

This soup should be very green.

Stir in the herbs and serve hot with Parmesan and extra virgin olive oil.

The interesting texture and bright green colour of this minestrone is achieved b half the greens just before serving.

Serves 10

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