Sasa's Winter Minestrone Soup and Lola's wine selection

Yield 4 portions



  1. Cook the pasta as per packet instructions, splash some olive oil over  them when drained to avoid sticking together and set aside. 
  2. In a large pot heat some olive oil add the onion and sweat for a few minutes. Add the celery and carrots and cook for a few more minutes.
  3. Add the can of diced tomatoes and kidney beans. Add the basil (reserve some), thyme and bay leave and the vegetable stock. Bring to a boil for a few minutes. Turn the heat down and simmer covered for 30 minutes.
  4. Remove lid, add the kale, let simmer for 2 more minutes. Add the pasta and remove from heat. Taste and season with salt and pepper.
  5. Serve in bowls with grated Parmesan, fresh chopped basil.


recipe on by Sandra Slawinski

Recipe by Leeks and High Heels at