Winter Minestrone Soup Recipe | olivemagazine

Ingredients

• 1 tbsp olive oil
• 1 carrot diced
• 1 onion diced
• 2 sticks celery diced
• 2 cloves garlic sliced
• 10 sprigs thyme leaves picked
• 2 tbsp white wine vinegar
• 2 tbsp tomato purée
• 750ml vegetable stock
• 200g cavolo nero stems removed, leaves sliced
• 400g tin cannellini beans drained and rinsed
• 400g tin borlotti beans drained and rinsed
• 1 lemon zested
• parmesan (or veggie alternative) to serve
• crusty bread to serve