First course

Minestrone with Amaranth, White Beans and Kale


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Minestrone with Amaranth, White Beans and Kale
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Try this tasty version of minestrone, the thick Italian vegetable soup, with amaranth, white beans and kale. It's a perfect winter everyday meal for the family.

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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4

How to make a vegnan minestrone with amaranth, white beans and kale

  • Heat the olive oil in a large casserole dish set over a medium heat until hot.
  • Sweat the onion, potatoes, garlic, carrot, celery, bay leaf, and rosemary with a little salt for about 10 minutes until softened.
  • Stir in the chopped tomatoes, beans, amaranth grains, and stock, and cook until simmering.
  • Cook over a slightly reduced heat until the beans, vegetables, and amaranth grains are tender, 30-40 minutes; stir from time to time.
  • Discard the bay leaf and rosemary, and stir through the chopped kale and basil.
  • Cook for about 5 minutes until the kale is tender.
  • Season to taste with plenty of salt and pepper. Ladle the minestrone into bowls before serving.
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