Yotam Ottolenghi's winter minestrone soup with cabbage pesto

Name: Yotam Ottolenghi's winter minestrone soup with cabbage pesto recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 125ml olive oil; 4 celery stalks, finely chopped; 2 medium carrots, finely chopped; 1 large onion, finely chopped; 20.00 ml finely chopped fresh rosemary; 5 garlic cloves, finely chopped, plus 1 extra clove, finely chopped, for the pesto; 400g can diced tomatoes; 600g savoy cabbage, cut into quarters, cored, then thinly sliced crosswise; 560ml chicken; 110g risoni; 175g spinach; 400g can black beans, drained, rinsed under cold water; 1 lightly packed cup flat-leaf parsley leaves; 40.00 ml pine nuts

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15m

55m

Yotam Ottolenghi's winter minestrone with cabbage pesto

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by Yotam Ottolenghi

Feb 13, 2026

“The warmth of a winter minestrone brings comfort as the seasons transition. Minestrone – vegetables, beans and pasta – shouldn’t be too strict, and this recipe can be used as a guide. Cabbages become plentiful in cold weather and are celebrated in this dish, used first to flavour the soup, then whizzed into a pesto to spoon on top. Spinach can be swapped for chard, pasta for rice, black beans for chickpeas or other beans; just take account of any necessary adjustments to their cook times. This version uses black beans (as opposed to more traditional cannellini or borlotti beans) for their small size and rich flavour. They nestle nicely among the other vegetables without dominating the soup, adding wonderful nuttiness and depth alongside the cabbage.” – Yotam Ottolenghi

1/2 cup (125ml) extra virgin olive oil, plus 1/3 cup (80ml) extra
4 celery stalks, finely chopped
2 medium carrots, finely chopped
1 large onion, finely chopped
1 tbs finely chopped fresh rosemary
5 garlic cloves, finely chopped, plus 1 extra clove, finely chopped, for the pesto
400g can diced tomatoes
600g savoy cabbage, cut into quarters, cored, then thinly sliced crosswise
2 1/4 cups (560ml) chicken or vegetable stock
1/2 cup (110g) risoni (or similar pasta)
5 cups (175g) baby spinach
400g can black beans, drained, rinsed under cold water
1 lightly packed cup flat-leaf parsley leaves
2 tbs pine nuts

Method

1.

Place ½ cup oil, celery, carrot, onion, rosemary, 1 1/2 tsp salt flakes and a good grind of black pepper in a large casserole or saucepan. Cook over medium-high heat, stirring occasionally, for 25 minutes, until the vegetables have softened and slightly caramelised.
2.

Add the 5 chopped garlic cloves and stir for 2 minutes, until just slightly softened. Add the tomatoes and cook for 2 minutes more, stirring regularly.
3.

Next, add half the cabbage and cook for 4 minutes, stirring often, or until the cabbage has softened and is nicely coated in the sauce. Add the stock and 3 1/4 cups (810ml) water, stir to combine, then simmer over medium heat for 20 minutes.
4.

Add the risoni and cook for another 5 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan.
5.

Remove from heat while the risoni still has a little bite, and stir in the spinach and black beans. Set aside for 5 minutes to allow the risoni to finish cooking.
6.

Meanwhile, make the pesto. Place the parsley and pine nuts with the remaining sliced cabbage, extra chopped garlic clove and ½ tsp fine salt in a blender and whiz until very finely chopped. Add the extra ⅓ cup (80ml) oil and a good grind of black pepper and whiz until a coarse paste. Transfer pesto to a small serving bowl.
7.

Ladle the minestrone into individual bowls, and top each with a spoonful of cabbage pesto to serve.