Name: Minestrone soup with kale and sweet potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Tbsp olive oil; 1 medium onion; 3 cloves garlic; 2 stalks celery; ½ red pepper; 1 large carrot; 2 medium sweet potatoes; 1 tsp dried oregano or marjoram; 1 Tbsp tomato purée; 300 ml passata; 1 litre vegetable stock; 1 cup orzo or small pasta shells; 1 tin borlotti beans, drained and rinsed; 2 cups of chopped kale or Cavolo Nero; 2 Tbsp chopped parsley; Salt & pepper

Minestrone soup with kale and sweet potatoes

13 Mar 2024

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This minestrone soup with kale and sweet potatoes is vegan and hearty, perfect for an easy lunch or supper. You can use gluten-free pasta, if preferred - I made it with orzo.

Ingredients

1 Tbsp olive oil
1 medium onion
3 cloves garlic
2 stalks celery
½ red pepper
1 large carrot
2 medium sweet potatoes
1 tsp dried oregano or marjoram
1 Tbsp tomato purée
300 ml passata
1 litre vegetable stock
1 cup orzo or small pasta shells
1 tin borlotti beans, drained and rinsed
2 cups of chopped kale or Cavolo Nero
2 Tbsp chopped parsley
Salt & pepper

Instructions

Finely chop the onion, celery and garlic.
Peel the sweet potatoes, then cut them into bite-sized chunks.
Roughly chop the carrot and red pepper.
In a large, heavy-based pot, heat the oil, then gently sauté the onion and celery for 5 minutes until soft, then add the garlic, carrot, pepper and sweet potato pieces.
Add the oregano, then gently sauté the vegetables over low heat for about 5 minutes.
Stir in the tomato purée.
After a minute, add the vegetable stock and passata, bring to the boil, then add the pasta and beans.
Simmer, uncovered, for 10 minutes.
When the veggies are tender, add the kale and cook for another 3-5 minutes.
Stir in the parsley.
Taste the soup and season to your liking.
Serve warm.