Name: Minestrone Soup
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 null yellow onions; 2 tsp dry thyme; 1 tsp chilli flakes ((optional)); 4 null garlic cloves (minced); 2 null carrots (diced); 3 null celery stalks (diced); 2 null potatoes (diced); 1 null zucchini (diced); 1.5 cups chopped tomatoes (diced); 6 cups vegetable stock ((low sodium)); 1.5 cups kidney beans (cooked); 1.5 cups cannellini (cooked); 3 cups kale (chopped); 100 g gnocchi; null to_taste salt and pepper; null to_garnish cashew parmesan; null to_garnish fresh herbs

Instructions

Show units in method

1

In a large pot on medium heat, add the olive oil (2 tbsp) and onions (1 yellow). Sauté for minutes (5) until the [yellow onions] are translucent.
2

Add the dry thyme (2 tsp), chilli flakes (1 tsp), a pinch of [salt and pepper], cloves (4 garlic) minced, carrots (2) diced and stalks (3 celery) diced. Stir well and cook for minutes (3) until the vegetables start to soften.
3

Add the potatoes (2) diced and zucchini (1) diced to the pot. Stir well and cook for minutes (5) until the vegetables are slightly softened.
4

Pour in the vegetable stock (6 cups) (low sodium) and diced tomatoes (1.5 cups). Cover the pot and let it simmer for minutes (30).
5

Add the cooked kidney beans (1.5 cups) and cooked cannellini beans (1.5 cups) to the pot, stir well and cook for minutes (10) uncovered.
6

Finally, add the gnocchi (100 g) and chopped kale (3 cups) to the pot. Cook for minutes (5). Adjust the [salt and pepper] to taste. Serve the soup hot with [cashew parmesan] and [fresh herbs].