Winter Minestrone
Inspired by the rustic flavors of the Italian countryside, this hearty Tuscan vegetable soup is a comforting dish that warms the soul. Earthy borlotti beans, vibrant kale, and an aromatic vegetable broth come together with a medley of vegetables to create a nourishing and flavorful meal. Serve this soup with crusty bread for a satisfying and wholesome dining experience. It's a perfect dish to enjoy on a chilly evening or whenever you crave a bowl of cozy goodness.
— Constant Cookbook
Ingredients
- 1 onion , chopped
- olive oil
- 1 garlic clove , sliced
- 2 celery stalks, diced
- 2 carrots , diced
- 400g tin chopped tomatoes
- 400g tin borlotti beans
- 600ml vegetable stock
- 100g kale , washed and chopped
- crusty bread , to serve
Instructions
- Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
- Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
- For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 274 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 2.56 milligram of sodium
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