Minestrone Soup

Essential

• Sharp knife
• Table spoon
• Wooden spoon
• Measuring jug
• Tin opener
• Scissors
• 2 medium sized saucepans with lids
• 1 large cooking pot with lid
• Cheese grater
• Tea spoon

Optional

• Garlic crusher
• Peeler

• 1 large tin (400g) cannellini beans
• 3 tbsp Olive oil
• 1 medium red onion
• 3 cloves garlic
• 2 medium celery stalks
• 3 medium carrots
• 2 medium potatoes
• 2 large tins peeled tomatoes

• Half a teaspoon oregano
• 1 litre water
• 2 large bunches kale
• 200 grams green beans
• 115 grams small shell pasta (Ditalini preferred)
• 50g Vegetarian parmesan-style cheese
• 1 bunch fresh parsley
• Salt and pepper to taste

• Peel and crush or finely slice the garlic
• Finely chop the onion.
• Wash and chop the celery stalks into small chunks
• Peel and cube the potatoes
• Open the tomato tins and beans

• Remove the stems from the Kale, finely slice the stems and roughly chop the leaves, keep separate
• Wash and chop the parsley
• Peel and slice the carrot
• Wash the beans and remove the ends
• Grate the cheese.

1. Bring a saucepan to the boil
2. Add the pasta and boil for about 10 minutes, check the packet for the exact cooking time.

1. Drain the pasta

1. Bring a saucepan to the boil
2. Add the Kale stems and the green beans

1. Simmer gently for about 15 minutes until soft

1. Heat the olive oil in the large pot over medium heat.
2. Add the onion, garlic and fry until the onion turns translucent.
3. Add the celery, carrots, potatoes and kale leaves.
4. Add a little of the water to stop the mixture from burning
5. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
6. Add the parsley.
7. Stir the mixture.
8. Pour in the tinned tomatoes and their juices. Stir well and let them simmer for a few minutes.
9. Add the rest of the water

1. Bring to a boil, then reduce the heat put the lid on the pot and simmer gently for about 20 minutes.
2. Add the oregano, stir well.
3. Add a little extra water if the soup has become too thick.
4. Add the cooked kale stems, green beans, cannellini beans and the cooked pasta.
5. Stir and continue to simmer for another 5 minutes.
6. Season to taste with salt and pepper.
7. Check that all the vegetables have had sufficient cooking time, continue to cook if needed.
8. Serve when the pasta is cooked, sprinkled with grated vegetarian parmesan-style cheese and fresh parsley.