Adapted from Silvia Nacamulli’s Jewish Flavours of Italy – Silvia’s book is lovely and a brilliant way to get to know one of the oldest continuous Jewish communities in Europe. Filled with family stories, history, and delicious kosher Italian recipes.

This is a nourishing, comforting soup — thick with vegetables and Italian flavor. You can make it parev with water and then top it with Parmesan, or turn it into a more filling, wintry meal by using chicken or beef stock. Like all minestrones, it’s endlessly adaptable; basically, use whatever vegetables you have on hand that don’t mind being boiled.

INGREDIENTS:

• 4 tablespoons olive oil
• 2 medium onions, peeled and chopped (about 250 g)
• 3 celery sticks, chopped
• 4 large carrots, peeled and chopped (about 500 g)
• 3 cloves garlic, peeled and minced
• 1 small pointy cabbage, finely sliced (or substitute with sweetheart cabbage or a few handfuls of shredded savoy)
• 3 medium courgettes (zucchini), chopped (about 500 g)
• ½ medium butternut squash, peeled and chopped (about 500 g)
• 2 x 400 g tins peeled cherry tomatoes (or whole peeled tomatoes)
• 1 x 400 g tin Borlotti beans, drained and rinsed
• 1.5 litres (6 cups) chicken stock or water, plus more to thin if needed
• 3 tablespoons Italian dressing dry mix from my recipe (or 3 teaspoons kosher salt)
• 100–200 g (¾ to 1½ cups) frozen peas
• Freshly ground black pepper, to taste
• Salt, to taste
• Parmesan cheese, to serve (optional)

METHOD:

1. Prepare the base: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté gently for about 10 minutes, until the vegetables are soft and fragrant but not browned.
2. Add the garlic and cabbage: Stir in the minced garlic and sliced cabbage. Cook for another 5 minutes, stirring occasionally.
3. Add remaining vegetables: Add the courgettes, butternut squash, tinned tomatoes (with their juices), and drained Borlotti beans. Stir everything together.
4. Pour in the stock: Add the chicken stock or water, followed by the Italian dressing mix (or kosher salt). Bring the soup to a boil, then reduce the heat and simmer gently for 45–60 minutes, or until all the vegetables are tender and the flavours have melded.
5. Finish the soup: Add the frozen peas in the last 5 minutes of cooking. Adjust the seasoning with salt and freshly ground black pepper to taste. If the soup is too thick for your liking, add a little more water or stock to loosen.
6. Serve: Ladle into bowls and serve hot, with grated Parmesan cheese on top if desired.