SOUP SERIES - KALE & WHITE BEAN MINESTRONE

We've saved the best until last! Introducing the final part of our winter soup series, in collaboration with Maddy Trueman. Try this nourishing and filling minestrone, perfect for those cool winter nights. Packed with flavour and plenty of veggies, this one ticks all the boxes.

Servings:

4

Dietary Notes:

Vegetarian Option, Gluten Free 

Ingredients:

• 1 tbsp avocado oil
• 1 large brown onion, diced
• 2 cloves garlic, finely chopped 
• 1 large carrot, roughly chopped
• 1 large zucchini, roughly chopped 
• 3 stalks of celery, roughly chopped
• 1 litre of chicken bone broth or vegetable stock 
• 400g canned organic cherry tomatoes
• 400g organic cannellini beans, drained 
• 1 bunch kale, chopped finely
• 200g rice macaroni or similar gluten free pasta 
• 1/2 bunch parsley, chopped finely 
•1/4 cup pecorino, finely grated (optional)
• Salt and pepper to taste
• Chilli flakes, to garnish 

Method:

1. Add avocado oil to a large pot. Heat over high temperature. Add onion and garlic, sauté for 5 minutes or until caramelised. 

2. Add carrot, zucchini and celery. Sauté for a further 3 minutes. Add broth and bring to a boil. Once boiling, add lid and reduce to a simmer for 15 minutes or until vegetables are soft. Add cherry tomatoes and beans to the pot. 

3. Meanwhile, boil a large pot of salted water. Cook pasta as per packet instructions then drain and set aside.

4. Remove half of the soup and add to a heat proof blender. Blitz until combined and add back to pot. This step is optional, however it will make your soup extra creamy. 

5. Add kale and cooked pasta to the pot. Stir until kale is wilted and remove from the heat. Taste and add salt and pepper as needed.

6. Ladle into bowls and top with parsley and pecorino. Garnish with chilli flakes and enjoy! 

Notes:

To make this dish vegetarian, substitute chicken bone broth with vegetable stock. Any small pasta works for this dish, alternatively you can leave out the pasta altogether and enjoy as a vegetable soup. Soup will keep in the fridge for up to 5 days. Transfer into glass jars or containers and freeze for up to 2 months. When reheating, add a splash of water to the saucepan. 


GET IN TOUCH WITH MADDY:
instagram | @maddytrueman
Recipe

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