Warm up your winter days and nights in no time with this minestrone soup recipe. Try it now!
What You Need
2 tsp extra-virgin olive oil
1 onion, chopped
2 carrots, sliced into half-moons
3 ribs celery, chopped
1 large potato, cut into dice-size pieces
2 tsp minced fresh rosemary
3 cloves garlic, minced
Pinch chilli flakes
1 bay leaf
1 tin diced tomatoes (or 3 large tomatoes)
½ cup black lentils
7 cups vegetable stock
¼ tsp salt
1 cup small pasta shells
5 cups shredded kale
2 tsp red-wine vinegar
Juice of ½ lemon
⅓ cup chopped fresh parsley
¼ cup minced fresh basil
Ground pepper
Method
1/ Grab a large pot and heat the oil over medium heat. Add the onion, carrots and celery and sauté until golden brown (three to five minutes). Add the potato, rosemary, garlic, chilli flakes and bay leaf. Cook for 30 seconds to get the garlic going, then add the diced tomatoes and lentils and give it another 30 seconds.
2/ Pour in all the stock and bring to a simmer. Reduce the heat and cook until the lentils are almost ready, but the potato is tender (15 minutes).
3/ Add the salt and pasta. Simmer until the pasta is cooked all the way (five to 10 minutes).
4/ Add kale and simmer for two more minutes.
5/ Stir in the vinegar and lemon juice and remove from the heat.
6/ Fold in the parsley and basil, wait two minutes, then check seasoning, adding pepper if necessary. Remove bay leaf and serve.
SERVES 6. Per serving: 1 128kJ, 3g fat (0g sat), 52g carbs, 540mg sodium, 10g fibre, 11g protein
Recipes extracted from Thug Kitchen: Eat Like You Give a F*ck by Matt Holloway and Michelle Davis (From R180, Amazon.com, published by Rodale). Visit www.ThugKitchen.com for more recipes.
