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Kale Minestrone

A classic minestrone soup with a new twist from Indy Power's book The Little Green Spoon.

70 6
Kale Minestrone | DonalSkehan.com, A classic minestrone soup with a new twist from Indy Power's book The Little Green Spoon.

light-meals

Kale Minestrone

A classic minestrone soup with a new twist from Indy Power's book The Little Green Spoon.

Tuesday, September 6, 2016

2 tbsp olive oil

2 garlic cloves, minced

1 white onion, diced

3 celery stalks, chopped

1 carrot, chopped

750 ml (1⅓ pints/3 cups) chicken or vegetable stock

2 x 400 g (14 oz) tins chopped tomatoes

100 g (3½ oz) curly kale, stalks removed and roughly chopped

1 courgette, chopped

1 x 400 g (14 oz) tin cannellini beans, drained

85 g (3 oz/½ cup) quinoa

1 handful of fresh basil, chopped

2 tbsps balsamic vinegar

coarse salt and pepper

Large pot

 

70 mins
Serves 6

Minestrone is somehow both light and really hearty. This recipe uses quinoa instead of pasta, which absorbs all of the flavours as it cooks, and I’ve added curly kale, which is just divine after bubbling away in the yummy tomato broth. A little hint of balsamic vinegar makes this minestrone extra special. The key to this recipe is not to rush it – letting it simmer for an hour or more makes such a difference and is well worth the wait. The longer the better.

 

Heat a large pot on a medium heat and add in the olive oil. Add the garlic to the oil, letting it cook for about 2 minutes.
Add the onion, celery and carrot to the pot and cook for about 5 minutes, stirring regularly.
Add in the stock and tinned tomatoes and stir. Add the kale and courgette to the pot and turn the heat down to low, letting it simmer for about 30 minutes.
After 30 minutes add the beans, quinoa, chopped basil and balsamic vinegar to the pot and let it simmer for another 30 minutes.
Serve with a sprinkling of salt and pepper.
70 mins
Serves 6

Ingredients

2 tbsp olive oil

2 garlic cloves, minced

1 white onion, diced

3 celery stalks, chopped

1 carrot, chopped

750 ml (1⅓ pints/3 cups) chicken or vegetable stock

2 x 400 g (14 oz) tins chopped tomatoes

100 g (3½ oz) curly kale, stalks removed and roughly chopped

1 courgette, chopped

1 x 400 g (14 oz) tin cannellini beans, drained

85 g (3 oz/½ cup) quinoa

1 handful of fresh basil, chopped

2 tbsps balsamic vinegar

coarse salt and pepper

You'll Need

Large pot

 

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