You only have to look at this mouthwatering minestrone to feel it doing you good. What a great meal for the cooler months. Just finish it off with some Meredith Dairy Chévre and you’ve created the perfect winter soup.

Serves 4

Ingredients:

  • 2TBSP OLIVE OIL
  • 1 ONION, FINELY CHOPPED
  • 500G ROOT VEGETABLES, CUT INTO 2CM PIECES
  • 2 GARLIC CLOVES, FINELY CHOPPED
  • 3 ROSEMARY SPRIGS, LEAVES PICKED AND CHOPPED
  • 100G SMOKED SPECK OR BACON, CHOPPED
  • 2 LITRES STOCK
  • 125G DRIED PASTA
  • 100G GREEN BEANS, CUT INTO 1CM PIECES
  • 1 CAN CANNELLINI BEANS, DRAINED
  • 1 BUNCH KALE, SHREDDED
  • SEA SALT AND FRESHLY GROUND PEPPER
  • 150G MEREDITH DAIRY CHÉVRE, BROKEN INTO SMALL PIECES

Preparation:

Heat oil in a large pan over a medium heat and fry onion until soft.

Add garlic, rosemary and smoked speck/bacon to pan and cook for 2 minutes.

Add root vegetables, cook, stirring well for 2 minutes.

Add stock and gently simmer for 10 minutes, add pasta, cook until al dente, then add green beans, cannellini beans and kale.

Simmer for 5 minutes, season well with salt and pepper, add Chévre, gently stir through and serve.