Moroccan Minestrone Recipe | Abel & Cole
Moroccan Minestrone
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Total: 35 mins
A fiery dash of harissa adds a lick of heat to this spicy spin on the classic Italian soup. We’ve packed it with organic seasonal veg, nutty lentils and tender spaghetti, and topped it off with a creamy dollop of yogurt.
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498 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 carrots
  • 1 yellow pepper
  • 400g chopped tomatoes
  • 75g spaghetti
  • 1 garlic clove
  • ½-1 tsp harissa paste
  • 100g cavolo nero
  • 2 tbsp yogurt
  • 400g tin of green lentils
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 600ml boiling water
You'll need
  • Vegetable peeler
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim, peel and dice the carrots. Halve the pepper and scoop out the seeds and pith. Dice it to match the carrots.

  • 2.

    Place a pan on a medium heat. Add 2 tbsp olive oil, the chopped veg and a pinch of salt and pepper. Fry, stirring often, for 8 mins till glossy and starting to soften.

  • 3.

    Meanwhile, peel and crush the garlic. Drain and rinse the lentils. Break the spaghetti into 2cm-long pieces. Fill and boil the kettle.

  • 4.

    When the veg have cooked for 8 mins, stir in the garlic and cook for 1 min. Stir in ½ tsp harissa paste (it’s spicy, so you can start with a little and add more later if you like). Pour in the chopped tomatoes and 600ml hot water from the kettle.

  • 5.

    Bring to a bubble. Add the lentils and spaghetti with a pinch more salt and pepper. Pop the lid on. Simmer for 8 mins till the spaghetti is just cooked.

  • 6.

    Meanwhile, trim any dry ends from the cavolo nero and shred the leaves as finely as possible. When the minestrone has cooked for 8 mins, add the cavolo nero and cook for 2-3 mins to slightly wilt it.

  • 7.

    Taste the soup and add more salt, pepper or harissa paste if you think it needs it. Ladle the soup into warmed bowls and top each with 1 tbsp yogurt to serve.

  • Tip

    Eat Me, Keep Me
    The minestrone will keep in the fridge for up to 3 days or you can freeze it for up to 3 months, minus the yogurt. Simple divide between individual containers, cool, then chill or freeze. Defrost and reheat till piping hot. The spaghetti will absorb the broth while it's in the fridge or freezer, so you will need to add more veggie stock or water to loosen it and turn it back into a soup.