Healthy Minestrone

By Digital Groupe SEB

A hearty, veggie-packed minestrone bursting with flavor! Protein-rich beans, fresh herbs and a zesty twist make this the perfect healthy comfort food.

Serves

8

Prep Time

15min

Cook Time

1h 10min

Ingredients

150 g dried kidney beans
150 g of dried white beans
A dash of olive oil
90 g onion (1 onion)
2 garlic cloves
100 g of celery (approx. 2 sticks)
300 g onions (approx. 3 onions)
200 g sweet potato (1 small)
0.5 teaspoon of dried oregano
800 g tinned chopped tomatoes
2 L vegetable stock
2 bay leaves
2 tablespoons of thyme
75 g margheritine pasta
100 g chopped kale
2 tablespoons of lemon juice
0.5 teaspoon of salt
0.5 teaspoon of pepper

Method

Soak the kidney and white beans in water overnight or as instructed on the packet.The following day, drain, rinse and drain again and prepare as instructed on the packet.
Peel and chop the onion and garlic. Finely dice the celery. Peel and dice the carrots. Peel and dice the sweet potato.
Heat a little olive oil in the pot over a medium heat. Add the chopped onion and cook for 4 minutes until translucent. Add the chopped garlic. Stir and cook for 1 minute.
Reduce to a medium-low heat and add the oregano, chopped tomatoes, stock, bay leaves, thyme, kidney beans and white beans. Cover and bring to the boil. Once it starts boiling, remove the lid and reduce to a low heat. Continue to cook following the instructions on the packet of beans. If bought in bulk, allow a total cooking time of between 45 minutes and 2 hours.
Add the diced celery, carrots and sweet potato and continue to cook for 10 minutes with the lid on. Season with salt and pepper and stir well. Add the pasta and adjust the cooking time by 5 to 10 minutes according to the brand that you are using.
After cooking, add the chopped kale and lemon juice. Stir, leave to rest for 5 minutes with the lid on and then serve!