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.
18 November, 2018
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.
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