Tuck into a warm bowl of minestrone soup as the nights get cooler. Loaded with veggies, cannellini beans, pillowy gnocchi and a hearty glug of red wine, it is the perfect comfort food to rustle up midweek.
- Heat the oil in a large saucepan and add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5 mins until the onion has softened.
- Stir through the vegetable stock, red wine, chopped tomatoes and oregano. Cover and cook for 20 mins, stirring occasionally.
- Stir through the kale and cannellini beans and simmer uncovered for a further 5 mins. Stir through the gnocchi and chopped basil and cook for a further 2 mins. Season to taste.
- Divide between 4 bowls and serve topped with shavings of Parmesan and the reserved basil leaves.
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