Minestrone literally means "a thick vegetable soup". Today minestrone has become synonymous with a select few vegetables. However, it is designed to be versatile and accommodate many flavours and vegetables. In this recipe we've used leeks, carrots, celery and cabbage, but feel free to switch in or out vegetables as you see fit.
Course Main Course, Soup
Cuisine Italian
Diet Vegan, Vegetarian
Keyword alternative minestrone recipes, kale minestrone, winter minestrone, winter minestrone recipes
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
Servings 4
Calories 284
Ingredients
1TablespoonOlive Oil
1MediumOnion
1MediumLeek
1MediumCarrot
1StickCelery
1CloveGarlic
1TablespoonTomato Paste
1(400g) CanChopped Tomatoes
1(400g) CanCannellini Beans
100gKale
100gSmall Pasta
1LeafBay Leaf
3TablespoonsFresh Thymede-stemmed and chopped
750mlVegetable Stock
Instructions
Finely dice the onion, leek, carrot and celery. Heat the olive oil in a pan and sweat the vegetables for 5 minutes until soft. Add the garlic, crushed, and tomato paste and cook for a further minute.
Pour the chopped tomatoes, stock and bay leaf into to the pan. Bring the mixture to the boil then turn down the heat to a simmer. Cook for 20 minutes with the lid on.
Then add the beans, pasta and 2 tablespoons of the thyme and cook for a further 5-10 minutes until the pasta is soft.
Roughly chop and de-stalk the kale. Remove the pan from the heat and the cabbage to the soup. Stir well until the kale has wilted and soft.
Serve immediately with the remaining thyme sprinkled on top of the soup.