Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan
Get back to basics with Italy’s favorite winter comfort dish. Fresh tomatoes, parsley, and sharp Parmesan keep this soup lively, while kale and cannellini beans add major heartiness. Curl up and enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
6 ounce
Carrots
1 unit
Celery
2 clove
Garlic
1 unit
Veggie Stock Concentrate
4 ounce
Kale
1 ounce
Parmesan Cheese
(Contains Milk)
¼ ounce
Parsley
1 unit
Roma Tomato
13.4 ounce
Cannellini Beans
Not included in your delivery
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Halve, peel, and finely dice the onion. Peel and finely dice the carrot. Finely dice the celery. Mince or grate the garlic. Core and dice the tomatoes. Drain and rinse the cannellini beans.
Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper. Add the garlic and tomato and cook another 1-2 minutes, until fragrant.
Add the vegetable stock concentrate, cannellini beans, 4 cups water, and a large pinch of salt to the pot and bring to a boil. Reduce to a low simmer for about 10 minutes. Season with salt and pepper.
Meanwhile, remove and discard the ribs and stems from the kale, then thinly slice the leaves. Chop the parsley leaves. Stir the kale into the soup and simmer until tender. Remove pot from heat and stir in the parsley. Taste and season with salt and pepper.
Divide the soup between bowls and top with the Parmesan cheese and a drizzle of olive oil. Enjoy!
