Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

🥘 Ingredients

• cannellini beans
  26.8 oz
• carrots
  12 oz
• celery
  2 unit
• garlic
  4 clove
• kale
  8 oz
• olive oil
  4 tsp
• parmesan cheese
  2 oz
• parsley
  ½ ounce
• roma tomato
  2 unit
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• strainer
• large pot

1. 

   1

   Halve, peel, and finely dice the yellow onion . Peel and finely dice the carrots . Finely dice the celery . Mince or grate the garlic . Core and dice the roma tomato . Drain and rinse the cannellini beans using a strainer .

   yellow onion: 2 unit, carrots: 12 oz, celery: 2 unit, garlic: 4 clove, roma tomato: 2 unit, cannellini beans: 26.8 oz
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper. Add the garlic and tomato and cook another 1-2 minutes, until fragrant.

   olive oil: 4 tsp
3. 

   3

   Add the veggie stock concentrate , cannellini beans, 4 cups water, and a large pinch of salt to the pot and bring to a boil. Reduce to a low simmer for ⏱️ 10 minutes . Season with salt and pepper.

   veggie stock concentrate: 2 unit
4. 

   4

   Meanwhile, remove and discard the ribs and stems from the kale , then thinly slice the leaves. Chop the parsley leaves. Stir the kale into the soup and simmer until tender. Remove pot from heat and stir in the parsley. Taste and season with salt and pepper.

   kale: 8 oz, parsley: ½ ounce
5. 5

   Divide the soup between bowls and top with the parmesan cheese and a drizzle of olive oil. Enjoy!

   parmesan cheese: 2 oz