Minestrone
Beans, small pasta and kale in a tomato broth. The pasta thickens the soup as it cooks, so it ends up closer to a stew. A filling bowl for the middle of the week.
- Time
- 35 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Finely dice the onion, carrots and celery. Drain and rinse the cannellini beans, then strip the kale from its stalks and shred the leaves.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots, celery and a pinch of salt and cook for about 8 minutes until soft.
- Add the chopped tomatoes and beans, crumble in the stock cube and pour in 700 ml of water. Bring to the boil, then simmer for 15 minutes.
- Stir in the pasta and kale and simmer for about 10 minutes, stirring now and then so the pasta does not stick, until the pasta is tender.
- Season with salt and black pepper, and loosen with a splash of water if the soup has become too thick.
- Serve hot, in deep bowls.
Tip Short pasta such as macaroni or small shells works best. The pasta keeps soaking up broth overnight, so add water when you reheat.
Per portion
| Energy | 456 kcal |
| Protein | 19 g |
| Carbohydrate | 65 g |
| of which sugars | 20 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 16 g |
| Salt | 2.63 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- onion1
- carrot2
- celery stick2
- cannellini beans1 tin
- chopped tomatoes1 tin
- pasta80 g
- kale100 g
- vegetable stock cube1
- olive oil1 tbsp
