Hearty Veggie Minestrone

Nutrition per serve

Ingredients

• 2pcs carrot
• 1stalk celery
• 100g kale
• 2clov garlic
• 800g four mixed beans
• 1pcs vegetable stock cubes
• 800g diced tomatoes
• 600g sourdough baby baguettes
• 1000ml boiling water
• 20g butter
• 30ml olive oil
• 15ml sugar

Method

1. Step 1 — Prep ingredients
   Finely chop the carrots and celery. Remove the tough inner stems from the kale, then thinly slice the leaves. Crush or finely chop the garlic. Drain and rinse the beans. Crumble the stock cubes into a heatproof jug, add 1L (4 cups) boiling water and stir to dissolve. Put 20g butter in a bowl to soften.
2. Step 2 — Start soup
   Heat 2 tbs olive oil in a large saucepan over medium heat. Cook the carrot, celery and three-quarters of the garlic, stirring, for 3-5 mins until softened.
3. Step 3 — Simmer soup
   Add the tomatoes and stock to the veggies and stir to combine. Season with pepper. Bring to the boil, then reduce the heat to medium and cook for 10 mins or until slightly reduced.
4. Step 4 — Add beans and kale
   Add the beans, kale and 1 tbs sugar to the soup and cook, covered, for 3-4 mins until the kale is wilted. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Step 5 — Toast bread and serve up
   Meanwhile, preheat the grill to high. Thickly slice the baguettes on an angle (see Make it yours). Add the remaining garlic to the butter and stir to combine. Spread the bread with the garlic butter, put on a large oven tray and grill for 3-5 mins until lightly toasted. Divide the soup among bowls and serve with the garlic bread. Enjoy!
6. Step 6 — Make it yours
   Fancy some crunchy croutons instead? Simply spread the bread with the garlic butter, then cut into small pieces before grilling. Scatter over the soup to serve.

Allergens

Milch, Gluten, Sojabohnen, Wheat