The River Cafes winter minestrone

Ingredients

• 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, leaves shredded and stalks roughly chopped
• a good handful of parsley, finely chopped
• 400g can peeled plum tomatoes, drained of most of their juices, roughly chopped
• 1kg cavolo nero, stalks removed, leaves shredded (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

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