Tuscan White Bean & Kale Minestrone with Basil Oil
Tuscan minestrone simmered with cannellini beans, kale, celery and carrot in vegetable stock and tomatoes, seasoned with chilli.
- 150 g canned cannellini beans
- 400 ml vegetable stock
- 80 g kale
- 40 g celery
- 50 g carrot
- 150 g tinned tomatoes
- 20 ml olive oil
- 15 g fresh basil
- ¼ whole lemon
- 3 g sea salt
- 2 g black pepper
- 1 g red chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice celery and carrot. Remove kale leaves from stems and roughly chop.
- Step 2
Heat 10ml olive oil in a large saucepan over medium heat.
- Step 3
Add diced celery and carrot, and cook gently for 5 minutes until softened, stirring occasionally.
- Step 4
Pour in vegetable stock and tinned tomatoes (with juice). Bring to a simmer.
- Step 5
Add drained cannellini beans and chopped kale. Simmer for 15–20 minutes until kale is tender and soup is well flavoured.
- Step 6
Season with salt, pepper, and red chilli flakes to taste.
- Step 7
While soup simmers, make basil oil: roughly chop fresh basil and blend with remaining 10ml olive oil and a squeeze of lemon juice until smooth.
- Step 8
Ladle soup into a bowl. Drizzle basil oil over the top and serve hot.
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