Contrary to the stereotypical minestrone, this recipe produces a minestrone soup that is green! Easy to make and still healthy and enjoyable to eat.
- 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
In a large saucepan, heat oil on high. Saute celery, zucchini, onion, parsley stems, garlic and herbs 2-3 mins until tender.
Stir in stock, bring to the boil. Reduce heat to low and simmer, covered, 10 mins.
Add kale, peas and risoni. Simmer, covered, 8-10 mins until risoni is al dente. Season to taste.
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