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Herbed Minestrone




Ηands on

Using just a handful of common greens, this hearty recipe can be edited to include different veggies of your choice. Feel free to add whatever you have at hand: you can replace some of the potatoes with turnips or use courgettes instead of mushrooms. Dicing the potatoes into very small pieces will allow them to melt, giving a hearty texture to the soup. Adding your seasoning ingredients in two or three stages will help reach a better-layered flavor. Don’t omit the freshly squeezed lemon juice! This, along with the aromatic herbs, brings everything in this dish together.




Place all herbs except the bay leaf and chili flakes into a mortar. Add a pinch of coarse salt and 4-5 peppercorns. Mix and grind until the herb mix is crumbled but not pulverized. Set aside.

Dice all veggies into cubes, ½ finger thick, separating the ones that cook faster (e.g, mushrooms or zucchini) from the ones needing more boiling time.


Heat a generous glug of olive oil in the pot. Add the onions, bay leaf, and chili flakes, and cook for 1-2 min. Add the hard vegetables, half the herb blend, and some extra salt. Stir and sautè for 3-4 mins on medium to high fire. Add 800 ml water and a pinch of salt. Bring to a boil, add the pasta, and cook on medium heat for 7 mins.


Add the softer veggies and leafy parts and the remaining herb mix. Cook for another 10 mins. At this stage, you’ll want to taste your veggies. You want them to be cooked but not too soft.


If ready, add the lemon juice, stir, and let rest for 5 mins before serving. Enjoy warm.


1 small stalk of celery (or 1 small celeriac)

1 leek, halved and thinly sliced
3 medium carrots
2 medium-sized potatoes
2 small onions
5-6 trumpet mushrooms
1 espresso cup of small pasta
Juice of 1 lemon
⅓ tsp Sweet Marjoram
⅓ tsp Wild Thyme Flowers 
1 Bay Leaf
½ tsp Smoked Chili Flakes
⅓ tsp Fennel Seeds (optional)


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