About the Recipe
This minestrone feels wintry without being heavy. Slowly softened vegetables form the base, while chickpeas add substance and pasta brings warmth. A charred lemon lends a subtle Mediterranean note, adding brightness and depth to every spoonful
Ingredients
1 organic lemon, halved
2 celery stalks, thinly sliced
2 carrots, diced
1 leek, thinly sliced into half-moons
Olive oil
4 cups (1 litre) vegetable broth
1 sprig rosemary
1 bay leaf
Salt
Pepper
1 can (450 g) chickpeas, drained
3½ oz (100 g) kale, torn, stems removed
4 oz (120 g) short pasta (such as penne)
Preparation
Char the Lime
Heat 1 tablespoon olive oil in a large pot. Place the lime cut-side down and cook until deeply golden and lightly charred. Remove and set aside
Build the Soup
Add a little more olive oil to the pot. Cook the celery, carrots and leek over medium heat for 8–10 minutes until softened, without letting them brown.
Add the vegetable broth, rosemary, bay leaf and charred lime. Season with salt and pepper and simmer gently for 20 minutes
Cook the Pasta and Vegetables
Stir in the chickpeas and kale. Add the pasta directly to the soup and cook until tender, stirring occasionally. Add a little extra broth or water if needed
Serve
Remove the rosemary, bay leaf and lime. Season to taste with salt and pepper and finish with a drizzle of olive oil