Hello Fresh vegetable minestrone soup; healthy, delicious and 45 minutes to make! Typically, Minestrone has pasta in it, but this was just as good without (or you could add it in)!
- 1 Medium yellow onion
- 1 Carrot
- 1 stalk of Celery
- 2 cloves of Garlic
- 1 pkt Vegetable stock concentrate (available at Packitgourmet online)
- 1 Roma tomato
- 1 box organic Cannelloni beans
- 4 oz Kale
- 1/4 oz Parsley
- 1 oz Parmesan cheese (or more)!
- Olive Oil
- 4 cups of Water
First, prep all your vegetables:
Halve, peel and dice the onion. Peel the carrot and dice, wash and dice the celery and wash and dice the tomato. While your knife is out, mince the garlic and set aside. Rinse the cannellini beans in a strainer.
Heat a few tablespoons of Olive Oil in a large soup pot over medium heat; add the onion, carrot and celery and cook until softened.
Add the minced garlic and tomato and cook for another 1-2 minutes; then 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 30 minutes (the recipe said 10, but it wasn’t happening)!
Okay, my love affair with Kale is officially over, so I didn’t use it. If you want to here you go:
Remove the ribs and stems from the kale, thinly slice the leaves. Stir the kale into the soup and simmer until tender.
Place into bowls, top with cheese and garnish with Parsley!
This made a lot more than 2 servings, more like 4!