Minestrone with Amaranth, White Beans and Kale

Minestrone with Amaranth, White Beans and Kale

Minestrone with Amaranth, White Beans and Kale

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.

November 18, 2018

Type of dish

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

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
salt
Pepper
black, freshly ground

Preparation

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.

Search Recipes

Beef Fillet Filled with Kale, Almonds, Feta and Parmesan

Beef Fillet Filled with Kale, Almonds, Feta and Parmesan

Next Recipe