Vegetable Minestrone with Tuscan Kale, Cannellini Beans, and Parmesan

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Roma tomato
  2 unit
• cannellini beans
  15 oz
• carrots
  2 unit
• celery
  2 ribs
• garlic
  2 cloves
• kale
  1 bunch
• olive oil
  1 tbsp
• parsley
  1 bunch
• veggie stock concentrate
  1 unit
• water
  4 c
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice yellow onion . Peel and finely dice carrots . Finely dice celery . Mince garlic . Core and dice Roma tomato . Drain and rinse cannellini beans .

   yellow onion: 1 unit, carrots: 2 unit, celery: 2 ribs, garlic: 2 cloves, Roma tomato: 2 unit, cannellini beans: 15 oz
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, tossing, for ⏱️ 5 minutes , until softened. Season with salt and black pepper. Add the garlic and diced tomatoes and cook for another ⏱️ 1 minute , until fragrant.

   olive oil: 1 tbsp
3. 

   3

   Add the veggie stock concentrate , rinsed cannellini beans, water , and a large pinch of salt to the pot. Bring to a boil, then reduce heat to a low simmer for ⏱️ 10 minutes . Season to taste with additional salt and pepper.

   veggie stock concentrate: 1 unit, water: 4 c
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 ⏱️ 2 minutes . Remove the pot from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper.

   kale: 1 bunch, parsley: 1 bunch
5. 5

   Divide the minestrone between bowls and top with freshly grated Parmesan cheese and a final drizzle of olive oil. Serve immediately.

   Parmesan cheese: ½ cup