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Minestrone Bean Stew Recipe




  • 1tbsp olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, grated
  • 1 leek, finely sliced
  • 2 celery sticks, chopped
  • 2 sprigs rosemary
  • handful organic red chard or baby spinach leaves
  • handful organic kale, de-stemmed and chopped
  • 4 organic carrots, cleaned and chopped
  • 4 plum tomatoes, skins removed
  • 190g dried red lentils
  • 400g tinned kidney beans, rinsed
  • 400g tinned cannellini beans, rinsed
  • 1.5 litres chicken bone broth or veg stock
  • 2 large bay leaves
  • salt and pepper, to taste
  • 6tsp parsley gremolata


Put the olive oil in a large stockpot, and add the onion, 3 garlic cloves, the leek and the celery.

Allow to sweat gently with the lid on until softened.

Add in the rest of the ingredients, except the remaining garlic clove, stirring gently. If you are using spinach leaves instead of chard, add these at the very end.

Cook on a low heat for 45 minutes until the vegetables are tender.

Adjust the seasoning if necessary.

I like to grate the last garlic clove in at this stage to enhance the flavour, or you can top the stew with some parsley gremolata.

Recipe from The Menopause Kitchen by Rachel Graham, published by Gill Books. Photography by Jo Murphy

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