A hearty, comforting minestrone packed with tender vegetables, creamy cannellini beans and pasta, enriched with the deep, savoury richness of aged black garlic. Finished with Parmesan for a deliciously satisfying bowl.
Black Garlic Minestrone Soup
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
This hearty Black Garlic Minestrone is a comforting bowl of rich, nourishing flavour, with tender vegetables, creamy cannellini beans, pasta and spinach in a beautifully savoury tomato broth. Aged black garlic adds depth, subtle sweetness and an irresistible umami richness, while shaved Parmesan brings a salty, nutty finish. The result is a warming, satisfying soup that feels wholesome yet full of flavour, especially when served with crusty fresh bread or golden toast.
Black Garlic & Co.
Ingredients
-
Two tbsp olive oil
-
200g brown onion, finely diced
-
200g carrots, finely diced
-
100g celery, finely diced
-
300g zucchini, finely diced
-
Two large cloves garlic, finely chopped
-
Salt and cracked pepper
-
One heaped tbsp Black Garlic & Co Aged Black Garlic Savoury Paste
-
1.5 litres chicken stock liquid
-
400g tin cannellini beans, drained and rinsed
-
400g tin diced Italian tomatoes
-
120g macaroni pasta
-
150g frozen chopped spinach, thawed
-
Four tbsp Parmesan cheese, shaved
Directions
In a large soup pot, heat oil then add onions, carrots, celery, zucchini, garlic, salt and pepper. Gently sauté for 10 minutes until the vegetables soften and the onions become clear, not browned.
Add in ‘Aged Black Garlic Savoury Paste’ and stir to coat the vegetables.
Pour in chicken stock, cannellini beans and tinned tomatoes. Stir and bring to a high simmer, simmering for 25 minutes.
Stir in the pasta and spinach and continue to simmer for another 8-10 minutes.
Ladle soup into bowls then garnish the soup with cheese.
Serve as suggested with fresh bread or toast
Recipe Note
Serving Suggestion: Serve soup with toast or fresh bread.
