Print

Green Minestrone

Green Minestrone
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped bite size
  • 1 large carrot, chopped bite size
  • 7 cups low sodium vegetable stock or chicken stock
  • 6 kale leaves, chopped
  • 1 russet potatoes, peeled and chopped bite size
  • 2 14 ounce canned navy beans, drained
  • 2 cups baby spinach, chopped
  • Salt and pepper, to taste
  • Grated parmesan cheese, optional
  • Lemon wedges, optional

Instructions

  1. Heat up the oil: In a large pot over medium high heat, add the olive oil.
  2. Add the aromatics: When the oil is hot, add the onion and garlic. Saute for 2-3 minutes, until the onion is translucent.
  3. Add veggies: Add the celery, carrot, kale and potato and cook for 2 minutes.
  4. Add the broth and beans: Add the stock and navy beans, and bring to a boil.
  5. Simmer: Lower the heat to a simmer, cover and cook for 25 minutes.
  6. Add spinach and serve: Stir in the spinach and turn the heat off. Season with salt and pepper and serve with 1 tablespoon parmesan cheese and a lemon wedge.

Nutrition

Find it online: https://pickledplum.com/green-minestrone/

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter