Green Minestrone

Contrary to the stereotypical minestrone, this recipe produces a minestrone soup that is green! Easy to make and still healthy and enjoyable to eat.

Yield: 4 to 6 Servings
Prep Time: 15 mins
Cook Time: 25 mins
Difficulty Level: 1/5

Ingredients

• 1 tbsp olive oil
• 4 stalks celery, diced
• 2 zucchini, diced
• 3 green onions, finely sliced
• ⅓ bunch parsley, leaves and stems separated, chopped
• 4 garlic cloves, crushed
• 1 tsp dried Italian herbs
• 8 cups (2 litres) vegetable stock
• 2 kale leaves (200 g), vein discarded, shredded
• 1 cup frozen baby peas
• ¾ cup risoni
• 1 egg
• ¼ cup parmesan, plus extra, to serve
• Lemon wedges, to serve

Steps

01. In a large saucepan, heat oil on high. Saute celery, zucchini, onion, parsley stems, garlic and herbs 2-3 mins until tender.

02. Stir in stock, bring to the boil. Reduce heat to low and simmer, covered, 10 mins.

03. Add kale, peas and risoni. Simmer, covered, 8-10 mins until risoni is al dente. Season to taste.

04. In a jug, whisk egg with parmesan. Swirl through soup in a thin stream. Serve soup sprinkled with extra parmesan and parsley leaves. Accompany with lemon wedges.

Tip: Silverbeet or baby spinach can be used in place of kale.Photo: John Paul Urizar/Bauer