Kale, as you probably know, is rich in essential nutrients and I try and include it in many dishes. I prefer putting my greens in soups and sauces because I have realized more get eaten that way!
I grew up eating Minestrone soup. Well, not this exact recipe but a variation of it. This is one soup that is highly adaptable based on what you have in your pantry. Some versions have plenty of vegetables, some have meat, some have just beans and pasta. The one I am writing about today has the goodness of greens, root vegetables, some pasta, beans and also some anchovies. You can easily leave out the anchovies if you are vegetarian. It still tastes great. This is my make-ahead soup when I can't get home at decent hours and cook a meal. This soup is very nutritious, energizing and wholesome, with plenty of flavours. Serve with bread or enjoy it on its own. This soup is a meal in itself.
Don't get turned off by my big list of ingredients. There's really not much prep work that goes into this. I would recommend reading the method first so you can then go check your pantry and figure out what you have and what you will need. And like I said, use what's available. It is a forgiving recipe and you can't really go wrong.
Ingredients
1 can white beans rinsed and drained
1 small bunch of Cavolo Nero washed and chopped
6 shallots diced
5 garlic cloves smashed
1 bay leaf
1 teaspoon oregano
1 teaspoon paprika flakes
1 stalk celery chopped (dried is fine too. Use 1 teaspoon)
1 bell pepper diced into pieces
1 big potato washed and diced into blocks (keep the skin)
3 pieces of anchovies in olive oil (you get bottles/ cans in all supermarkets)
1 carrot washed, skinned and chopped into pieces
3 big tomatoes chopped
4 cups organic chicken stock/vegetable stock
6-7 green beans washed and chopped into mid-sized bits
1/2 glass white wine
1 tablespoon ground pepper
Salt to taste (use sparingly as Anchovies and stock have salt)
Pasta shells ( use whatever is in your pantry)
6 tablespoons olive oil
Water
3 tablespoons Parmesan cheese (optional)
Method
In a big vessel (the biggest you own), add the olive oil.
Keep the heat on low.
Add the bay leaf, shallots and garlic.
Stir fry for a minute or two.
Add the wine and allow to cook till wine quantity reduces to 1/4.
Next add the carrots, tomatoes, oregano, celery stalks and paprika flakes.
Add the chicken/vegetable stock and 4 cups hot water.
Let this soup simmer on low for about 40 minutes.
Add the pasta (your choice) along with the bell pepper pieces,
beans and Cavolo Nero.
Add salt (not too much), ground pepper and drizzle with olive oil.
Top with Parmesan cheese (optional)
Hope you enjoy this!
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