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Silverbeet 'Minestra'


  • Heat a little oil in a large heavy-bottomed pot and gently saute the celery, onions, carrots and garlic until slightly coloured. Add the stock, tomatoes and seasonings. Mix well, partly cover and cook for 15-20 mins until the vegies are tender.
  • Then add the silverbeet and cannelini beans to the pot. Mix well and gently cook for 5-6 mins.
  • Ladle the soup into individual bowls and serve with parmesan sprinkled on top.


  • olive oil
  • 3 celery stalks, diced
  • 2 large onions, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, crushed
  • 1½ litres chicken stock
  • 3 cans chopped tomatoes, drained
  • freshly ground salt & pepper
  • 8 silverbeet stalks, sliced
  • 2 cans cannelini beans, drained & rinsed
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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