Broccolo Fiolaro & Midnight Sun Kale Winter Minestrone

Broccolo Fiolaro & Midnight Sun Kale Winter Minestrone

A nutrient-rich twist on classic minestrone. Sauté onions, carrots and sage, add beans, tomatoes, and pasta or grains, then finish with chopped broccolo fiolaro and kale. It becomes silky and green—perfect with grated cheese or chilli oil.

1 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 garlic cloves, crushed
4–5 fresh sage leaves, finely chopped
1 tin (400g) chopped tomatoes
1 tin (400g) cannellini or borlotti beans, drained
1.2 litres vegetable stock
100g small pasta shapes (like macaroni or broken spaghetti)
Large handful Broccolo Fiolaro di Creazzo, roughly chopped
Large handful Midnight Sun kale, stems removed, leaves roughly torn
Salt & black pepper
Parmesan or pecorino, to serve (optional)
Chilli oil or extra virgin olive oil, to finish

Warm the olive oil in a large pot over medium heat. Add the onion and carrots, cooking for 8–10 minutes until beginning to soften. Add the garlic and sage and cook for 1 minute more. Stir in the chopped tomatoes, beans, and vegetable stock. Bring to a gentle boil, then reduce to a simmer for 15 minutes. Tip in the pasta and cook until al dente (usually 8–10 minutes), stirring occasionally so it doesn't stick. Add the broccolo fiolaro and kale and simmer for 3–5 minutes until tender and vibrant.

Taste and adjust with salt and pepper, then ladle into bowls and finish with a drizzle of chilli oil or olive oil. Add grated Parmesan if you like.