Georgia Levy's cavolo nero minestrone

Name: Georgia Levy's cavolo nero minestrone
Yield: Serves 4
Ingredients: 4 tbsp olive oil; 1 onion, chopped; 1 carrot, peeled and chopped; 2 celery sticks, chopped; 3 garlic cloves, chopped; 300 g/10½ oz cavolo nero or Savoy cabbage (or a mix), stems removed; 1 x 225 g/8 oz can plum tomatoes, drained and rinsed; 2 x 400 g/14 oz cans borlotti or cannellini beans (or 1 can of each), drained and rinsed, or 700 g/1 lb 5 oz freshly cooked beans; Salt and pepper; Extra virgin olive oil, to serve

This warming soup gets better and better as the days pass, so make a big batch. From Georgia Levy's book Let's Do Lunch.

By Georgia Levy

1 September 2025

SAM A HARRIS

I’m completely passionate about this soup, I don’t think there’s even enough room on this page for me to describe all the reasons why. Here’s what I do have room to tell you. I make my minestrone nice and thick but do add more water if you don’t. And totally throw in some pasta. This gets better and better as the days pass, so make a big batch. Eat with garlicky toast or stir in stale bread to make a Tuscan Ribollita. It also freezes really well.

Tip: I usually make this with canned beans BUT if you are able to plan in extra time to soak and cook some dried beans, adding their cooking liquid to this soup takes it to whole new dimensions.

Next on Georgia Levy’s cooking list, try her melty spanakopita pita pockets.

Recipe extracted from Georgia Levy's Let’s Do Lunch: Quick and easy recipes to brighten up your week (Pavilion, HarperCollins Publishers).

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Recipe notes