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Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

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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!

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

¼ ounce

Parsley

1 unit

Roma Tomato

13.4 ounce

Cannellini Beans

Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1635.944 kJ
Calories391 kcal
Fat10 g
Saturated Fat4 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber16 g
Protein20 g
Sodium627 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Peeler
Strainer
Large Pot
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Divide the soup between bowls and top with the Parmesan cheese and a drizzle of olive oil. Enjoy!