Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan
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Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

(Contains Milk)

¼ ounce

Parsley

1 unit

Roma Tomato

13.4 ounce

Cannellini Beans

Not included in your delivery

2 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories391 kcal
Energy (kJ)1636 kJ
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

Cutting Board
Knife
Peeler
Strainer
Large Pot

Instructions

cut carrots
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.

cook veggies
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.

add beans
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.

add kale
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!