Winter Minestrone - Untested

https://www.theguardian.com/lifeandstyle/2015/nov/24/winter-minestrone-soup-recipe-celery-soffritto-rachel-roddy-

Serves 6

500g cavolo nero (try Mustard Greens)

1 large onion

3 ribs of celery, with a few leaves

6 tbsp olive oil

Salt and black pepper

400g pumpkin/squash flesh

1 potato

400g cooked white beans

1.5 litres of water or bean broth (or a mix of both)

A parmesan rind (if you have one)

A small sprig of sage

1. Wash the cavolo nero, strip any particularly thick stems from the leaves and roughly chop, roll the leaves and shred thickly.
2. Peel and dice the onion and celery for the soffritto. Heat the olive oil in a large heavy-based pan and slowly fry the onion, celery and a pinch of salt, until soft, which will take about 8 minutes.
3. Peel and cut the pumpkin and potato into 1cm chunks, then add to the pan along with the cavolo nero stems and a tiny pinch of salt, stirring to prevent sticking, until each chunk glistens with oil. Add half the cavolo nero leaves, half the beans, the water and the parmesan rind.
4. Raise the heat so the soup nearly boils, and then reduce to a simmer for 30 minutes or until the vegetables are tender. Five minutes before the end of the cooking time, add the rest of the cavolo nero and beans. Taste, and add salt and pepper as needed then chop the sage and add it. Allow it to sit for 5 minutes, then serve, passing round a bowl of grated parmesan for anyone who wants it.