WINTER MINESTRONE

Name: WINTER MINESTRONE
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 leek, diced; 1 carrot, diced; 2 celery stalks, diced; 2 garlic cloves, finely chopped; 1 tbsp freshly chopped rosemary; 4 tomatoes, roughly chopped; 1 tbsp balsamic vinegar; 300g of cooked white beans; 500g vegetable or chicken stock; 1 bay leaf; 100g kale or cabbage, roughly chopped; 1 lemon; Parmesan or vegetarian alternative, to serve; olive oil; salt & pepper

4 steps

Prep:10minCook:30min

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.

Updated at: Sat, 02 Dec 2023 12:57:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories262.3 kcal (13%)

Total Fat6 g (9%)

Carbs42.5 g (16%)

Sugars8.7 g (10%)

Protein13.5 g (27%)

Sodium813.8 mg (41%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 Tbsprosemary

1 Tbspbalsamic vinegar

300gwhite beans

cooked

500gvegetable stock

or chicken

1bay leaf

100gkale

or cabbage, roughly chopped

1lemon

parmesan

or vegetarian alternative, to serve

olive oil

salt

pepper

Instructions

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.

leek1

carrot1

celery stalks2

olive oil

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.

garlic cloves2

rosemary1 Tbsp

tomatoes4

balsamic vinegar1 Tbsp

white beans300g

vegetable stock500g

bay leaf1

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.