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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.
- Olive oil 2 tbsp
- Potato 2, white, peeled, diced
- Onion 1 large, diced
- Garlic 2 cloves, minced
- Carrot 2 large, peeled and diced
- Celery 4 large sticks, sliced
- Bay 1 leaf
- Rosemery 2 sprigs
- Tomato 400 g, canned, chopped
- Cannelini 400 g, canned, drained
- Amaranth 80 g, grains
- Vegetable stock 1 1/4 l
- Curly kale 160 g, chopped
- Basil 2 tbsp, leaves, finely chopped
- Pepper black, freshly ground
- 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.