ALL-IN-ONE KALE & BORLOTTI MINESTRONE WITH DITALINI, CHILLI OIL & PINE NUTS

Name: ALL-IN-ONE KALE & BORLOTTI MINESTRONE WITH DITALINI, CHILLI OIL & PINE NUTS
Cuisine: American, African, European, Southern, Mediterranean, Moroccan, Greek
Ingredients: 100g ditalini or macaroni; 1 onion, roughly chopped; 1 small carrot, chopped; 1 stick celery, chopped; 2 cloves of garlic, crushed; 2 teaspoons smoked paprika; 1 x 400g tin of chopped tomatoes; 700ml boiling vegetable stock; 1 tablespoon olive oil; 1 x 400g tin of borlotti beans, drained and rinsed; 150g kale, roughly chopped; 1 heaped teaspoon sea salt; A good grind of black pepper; A large handful of fresh basil, roughly chopped; 3 tablespoons olive oil; 2 teaspoons chilli flakes; 1/2 lemon, juice only; A handful of toasted pine nuts; A handful of fresh basil leaves

9 steps

Updated at: Wed, 16 Aug 2023 15:04:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories853.4 kcal (43%)

Total Fat49.9 g (71%)

Carbs88.2 g (34%)

Sugars15.3 g (17%)

Protein24.4 g (49%)

Sodium3115.7 mg (156%)

Fiber16.4 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gditalini

2 teaspoonssmoked paprika

1 x 400gtin of chopped tomatoes

700mlvegetable stock

boiling

1 tablespoonolive oil

1 x 400gtin of borlotti beans

drained and rinsed

150gkale

roughly chopped

1 heaped teaspoonsea salt

3 tablespoonsolive oil

2 teaspoonschilli flakes

0.5lemon juice only

pine nuts

toasted

fresh basil leaves

Instructions

Step 1

Preheat the oven to 180 fan/ 200/ gas 6.

Step 2

Mix all the ingredients in a deep-sided roasting tin, then cover tightly with foil, transfer to the oven and cook for 50 minutes.

Step 3

Meanwhile, make the chilli oil.

Step 4

Heat the olive oil in a small pan and add the chilli flakes.

Step 5

Let it bubble over a medium heat for 30 seconds, then take the pan off the heat.

Step 6

Leave the oil to infuse while the minestrone cooks.

Step 7

Remove the roasting tin from the oven and let it sit for 10 minutes, uncovered, then taste and adjust the salt, pepper and lemon juice - you will need plenty of all of them.

Step 8

Serve drizzled with the chilli oil and scattered with the pine nuts and basil leaves.

Step 9

Note: Chop the carrot and celery as finely as you can so they'll melt into the sauce.