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
15mins
Cook Time
25mins
Difficulty Level
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Contrary to the stereotypical minestrone, this recipe produces a minestrone soup that is green! Easy to make and still healthy and enjoyable to eat.

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
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

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