In the colder months I crave hearty, wholesome dishes that will warm me up and sustain me for the day. I love a traditional minestrone and use it as an opportunity to use up whatever veg I have in the fridge. The secret to this dish is the quantity of herbs stirred into the dish at the end of cooking. Herbs are so underused, and they are transformative to the overall depth of flavour of this dish. I love the shallow casserole pan for this kind of batch cooking. The soup will keep for 5 days in your fridge and can also be frozen. I prefer a savoury breakfast and enjoy this as a late morning start to my day, a perfect brunch dish when you simply add a fried egg on top. Honestly, try it – you won’t regret it. 

Method⁠:

Add olive oil to your Non-stick 28cm Blue Shallow Casserole Pan and place over a medium heat. Add the onion, carrots, celery, thyme, and red chilli. Sauté with the lid on for 10 minutes, stirring occasionally. Then add the garlic and cook for a further 1 minute.  
Remove the lid and add the stock, tinned tomatoes ,and cannellini beans. Bring to a gentle simmer, return the lid, and cook for 20 minutes. 
Add the sugar snap peas and mangetout, and cover and simmer for a further 10 minutes. 
Stir in the herbs and parmesan cheese and cook for 3 minutes. Taste for seasoning and allow to cool slightly before serving.
Serve as it comes, with crusty bread and butter or add an egg on top – enjoy!

Kathryn Bruton, JJ Recipe Editor:

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!)

5 tbsp olive oil

1 onion, peeled and finely chopped

2 medium carrots, peeled and finely chopped

2 sticks of celery, finely chopped

5 sprigs of thyme, leaves picked

1 red chilli, finely chopped (seeds removed for less heat)

2 garlic cloves, peeled and crushed

1 litre chicken or veg stock

2 400g tins of chopped tomatoes

2 400g tins of cannellini beans, drained

150g sugar snap peas, finely chopped

150g mangetout, finely chopped