WINTER MINESTRONE

Thick, filling minestrone. Make ahead if you can – the flavours of this soup come together when it's left for a few hours, and it tastes even better the next day. This is a very adaptable recipe – use whatever greens you have in your veg box. Beans are a good source of protein, and rich in fibre that nourishes beneficial bacteria in your gut. This combination of protein and fibre also makes them a great choice for blood sugar regulation, keeping you full and satisfied for longer. Some beans will come already seasoned and the liquid from the tin or jar can be worth adding too. If that is the case, reduce the amount of stock a little and be cautious when seasoning.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pan. Add the leek, carrot, and celery. Fry for 10 minutes on a gentle heat, stirring now and then.

Step 2

Add the garlic, rosemary, tomatoes, and vinegar. Cook for 2 minutes before adding the beans (see cook’s note), stock and bay leaf. Season with salt and pepper, bring to a simmer and cook gently for 15- 20 minutes.

Step 3

Finally, add the shredded kale and cook for 2-3 minutes until wilted and softened. Taste and tweak the seasoning with more salt, pepper, and a squeeze or two of lemon to your liking.

Step 4

Serve to the table and ladle into bowls before finishing with some grated Parmesan.

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