Spring Minestrone with Kale Oil
Ingredients
100ml extra-virgin olive oil, plus 2 tbsp
4 salad onions, finely sliced
3 baby leeks, finely sliced
180g baby potatoes, peeled and roughly diced
1.2L vegetable stock (approx.), hot
100g small soup pasta (we used pepe bucato)
1 (400g) tin cannellini beans, drained and rinsed
100g kale, tough stalks removed, leaves shredded
160g young spinach
1 lemon, zested and juiced
½ garlic clove
4 servings
Calories~563 kcal
Protein~13 g
Carbs~55 g
Fat~34 g
Fiber~11 g
Sugar~6 g
Total recipe
Calories~2,250 kcal
Protein~50 g
Carbs~220 g
Fat~135 g
Fiber~45 g
Sugar~25 g
Method
Step 1
Heat the 2 tbsp oil in a large pan over a medium heat. Add the salad onions and leeks with a pinch of salt; cook for 5-10 mins until soft.
Step 2
Add the potatoes and 1L hot stock, bring to the boil then reduce the heat slightly; cook for 5 mins. Add the pasta and beans and bring back to the boil; reduce the heat and simmer for 5 mins. Stir in half the shredded kale and all the spinach. Simmer for 5 mins more or until the pasta is cooked and the greens have wilted; season.
Step 3
Blitz the remaining kale in a blender with the lemon zest and juice, garlic and 100ml oil; season.
Step 4
Ladle into warm bowls and drizzle with 1-2 tsp of the kale oil.
