Kale Minestrone With Pistou Recipes
MINESTRONE WITH KALE
From Color Me Vegan, by Colleen Patrick Goudreau. "The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally "poor kitchen," referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations". One thing I really like about this recipe is the step of boiling the small pasta first, and separate from the soup itself. That way the doesn't get overcooked, or soak up all the broth by the time it's finished cooking.
Provided by Kozmic Blues
Categories Greens
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
- Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
- Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
- Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
- Add the beans, kale, parsley, water, and bay leaves.
- Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
- Add the cooked pasta, and stir to incorporate.
- Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
SPRING MINESTRONE WITH KALE AND PASTA
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
- Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
- Divide soup among bowls. Swirl in some pesto and top with Parmesan.
MINESTRONE WITH KALE
Steps:
- Heat oil in a large heavy pot over medium. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes.
- Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
- Add tomatoes, crushing with your hands as you go. Add herb bundle, and 6 cups water. Season with salt and pepper and bring to a boil.
- Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes.
- Add kale and beans; cook until kale is tender, about 5 minutes. Discard herb bundle.
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- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and carrots and let them cook, stirring occasionally, until the carrots and onion start to brown, about 10 minutes. Add the tomato paste and cook it until it is sweet smelling and starts to darken, about 3 minutes.
- Add the vegetable broth, potatoes, celery, zucchini, black pepper, oregano, and thyme to the pot. Pour the juice from the tomatoes into the pot then use your hands to crush the whole tomatoes before adding them to the pot. If you’re using the parmesan rinds, add them to the pot now. Bring the pot to a boil then reduce the heat to low, cover the pot, and simmer for 20 minutes.
- While the soup simmers, make the pesto. Add all the pesto ingredients to a small food processor and pulse until mostly smooth.
- Add the beans, kale, and lemon juice to the soup and let the kale wilt and the beans warm through. Season to taste with sea salt. Serve the minestrone topped with the pesto.
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