Minestrone with Amaranth, White Beans and Kale

Try this tasty version of minestrone, the thick Italian vegetable soup, with amaranth, white beans and kale. It's a perfect winter everyday meal for the family.

18 November, 2018

Type of dish

Soup

Dietary Consideration

Vegan

serves for

total time

1 HR 10 MIN

ingredients

Olive oil

2 tbsp

Potatoes

2, white, peeled, diced

Onion

1 large, diced

Garlic

2 cloves, minced

Carrots

2 large, peeled and diced

Celery

4 large sticks, sliced

Bay

1 leaf

Rosemary

2 sprigs

Tomatoes

400 g, canned, chopped

Cannellini beans

400 g, canned, drained

Amaranth

80 g, grains

Vegetable stock

1 1/4 l

Kale

160 g, chopped

Basil

2 tbsp, leaves, finely chopped

Salt

Pepper

black, freshly ground

Preparation

How to make a vegnan minestrone with amaranth, white beans and kale

Heat the olive oil in a large casserole dish set over a medium heat until hot.
Sweat the onion, potatoes, garlic, carrot, celery, bay leaf, and rosemary with a little salt for about 10 minutes until softened.
Stir in the chopped tomatoes, beans, amaranth grains, and stock, and cook until simmering.
Cook over a slightly reduced heat until the beans, vegetables, and amaranth grains are tender, 30-40 minutes; stir from time to time.
Discard the bay leaf and rosemary, and stir through the chopped kale and basil.
Cook for about 5 minutes until the kale is tender.
Season to taste with plenty of salt and pepper. Ladle the minestrone into bowls before serving.