Minestrone with kale, beans and Parmesan
Italian minestrone with small pasta, cannellini beans, courgette, kale and Parmesan. A hearty soup, ready in about 40 minutes.
Classic method
Ingredients
- 960 ml clear vegetable stock
- 425 g tinned diced tomatoes
- 100 g small ditalini pasta, weighed dry
- 240 g cooked cannellini beans, drained
- 160 g carrots, diced
- 90 g celery sticks, diced
- 200 g courgette, diced
- 90 g kale, tough stems removed (or spinach)
- 50 g grated Parmesan, to serve
- 27 g olive oil
- 10 g garlic, chopped
- 2 g dried Italian herbs
- Salt and pepper, to taste
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How to make it
- Heat the oil in a large pot. Sauté the carrots, celery and courgette for 5–6 min, then add the garlic for 1 more min.
- Add the vegetable stock, tomatoes, beans and Italian herbs. Simmer gently for 12–15 min.
- Add the pasta and keep cooking for 8–10 min, following the packet instructions; stir from time to time.
- Add the chopped kale and cook for 3–5 more min, until it softens. Season with salt and pepper.
- Serve straight away with grated Parmesan. If you are keeping the soup for the next day, cook the pasta separately so it does not soak up all the liquid.
Thermomix adaptation TM6
Same ingredients and quantities. For bulky dishes, work in two batches or finish in a pot. Do not go above the MAX mark on the mixing bowl.
Ingredients
- 960 ml clear vegetable stock
- 425 g tinned diced tomatoes
- 100 g small ditalini pasta, weighed dry
- 240 g cooked cannellini beans, drained
- 160 g carrots, diced
- 90 g celery sticks, diced
- 200 g courgette, diced
- 90 g kale, tough stems removed (or spinach)
- 50 g grated Parmesan, to serve
- 27 g olive oil
- 10 g garlic, chopped
- 2 g dried Italian herbs
- Salt and pepper, to taste
How to make it
- Make it in two batches of two servings each, so you do not go above the MAX mark of the TM6 mixing bowl. Use half of each ingredient for each batch.
- Put the carrot and celery in the mixing bowl: 4 sec / speed 5. Add half the oil and the courgette: 5 min / 120°C / reverse / speed 1. Add the garlic: 1 min / 100°C / reverse / speed 1.
- Add half the stock, tomatoes, beans and herbs: 13 min / 100°C / reverse / speed 1.
- Add 50 g pasta: 9 min / 100°C / reverse / speed spoon; adjust to the cooking time given by the manufacturer. Add half the kale for the last 4 min.
- Transfer to a pot and repeat with the second batch. Serve with Parmesan.
Estimated nutritional values*
Per serving: 1/4 of the dish, including the main ingredients and the side dishes listed as part of the recipe.
- Energy
- approx. 354 kcal
- Protein
- approx. 17 g
- Carbohydrates
- approx. 47 g
- Fat
- approx. 12 g
Approximate estimates recalculated from the quantities and average ingredient values; they may vary with the brand and the meat used. They do not include the optional side dishes, the chilli oil or the salt. They are not the values from the source post.
Source: Adapted by După gust from material by @nutritional (Instagram), based on the images shared. The quantities have been converted to grams, and the TM6 method was adapted separately.
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