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.

18 November, 2018
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Type of dish

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

Olive oil
2 tbsp
Potatoes
2, white, peeled, diced
Onion
1 large, diced
Garlic
2 cloves, minced
Carrots
2 large, peeled and diced
Celery
4 large sticks, sliced
Bay
1 leaf
Rosemary
2 sprigs
Tomatoes
400 g, canned, chopped
Cannellini Beans
400 g, canned, drained
Amaranth
80 g, grains
Vegetable Stock
1 1/4 l
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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