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Minestrone soup with kale and sweet potatoes

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion, celery and garlic.
  2. Peel the sweet potatoes, then cut them into bite-sized chunks.
  3. Roughly chop the carrot and red pepper.
  4. 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.
  5. Add the oregano, then gently sauté the vegetables over low heat for about 5 minutes.
  6. Stir in the tomato purée.
  7. After a minute, add the vegetable stock and passata, bring to the boil, then add the pasta and beans.
  8. Simmer, uncovered, for 10 minutes.
  9. When the veggies are tender, add the kale and cook for another 3-5 minutes.
  10. Stir in the parsley.
  11. Taste the soup and season to your liking.
  12. Serve warm.