Kale mine­strone

Australian Women’s Weekly NZ - - HEARTY MEALS -


¼ cup (60ml) ex­tra vir­gin olive oil 1 medium (150g) brown onion, chopped finely 3 cloves gar­lic, chopped 1 medium (120g) car­rot, chopped coarsely ¼ cup (70g) tomato paste 2 medium (300g) toma­toes, chopped 1.5 litres (6 cups) veg­etable stock 200g pump­kin, chopped coarsely 1 medium (250g) parsnip, chopped coarsely 1 small (90g) zuc­chini, chopped coarsely 400g can can­nellini beans, drained, rinsed 3 cups (100g) trimmed, chopped kale or cavolo nero

1 Place a large saucepan over medi­umhigh heat. Once hot, add the oil and cook the onion for 3 min­utes or un­til soft. Add the gar­lic and car­rot, and con­tinue to cook for an­other 5 min­utes. 2 Add the tomato paste; cook for 1 minute. Stir in the tomato, stock, pump­kin and parsnip. Bring to a rapid sim­mer, then turn the heat down to a gen­tle sim­mer and al­low to cook for 40 min­utes. 3 Add the zuc­chini and beans to the pan and cook for a fur­ther 10 min­utes. Stir in the kale and cook for a fur­ther 1-2 min­utes or un­til wilted. Sea­son to taste with sea salt flakes and freshly ground black pep­per. 4 Serve the soup in warmed bowls driz­zled with a lit­tle ex­tra vir­gin olive oil, if de­sired.

Suit­able to freeze and mi­crowave.

Kale mine­strone

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