Risoni Minestrone
Get back to basics with Italy’s favourite winter comfort dish. Hearty soup shouldn’t be stodgy, so we’re using fresh tomatoes to keep things lively, as well as nutrient-dense Tuscan kale (also called cavolo nero). The authentic borlotti beans add a creaminess that makes this soup the gift that keeps giving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
brown onion
1
carrot
1 stalk
celery
2 clove
garlic
2
tomatoes
1 cube
vegetable stock
1 tin
borlotti beans
2 leaves
cavolo nero
½ bunch
parsley
½ block
Parmesan cheese
(Contains: Milk;)
¾ cup
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
Not included in your delivery
1 tbs
olive oil
4 cup
hot water
Utensils
Cooking Steps
To prepare the ingredients, finely dice the brown onion, carrot (peeled), and celery. Peel and crush the garlic. Roughly dice the tomatoes. Crumble the vegetable stock. Drain and rinse the borlotti beans. Destem the cavolo nero and finely slice. Finely chop the parsley and finely grate the Parmesan cheese.
Heat the olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and celery. Cook, stirring, for 5 minutes or until the vegetables are soft. Add the garlic and tomato cook for 2 minutes or until fragrant. Add the vegetable stock, hot water, risoni and borlotti beans. Bring to the boil. Reduce the heat to medium-low and cover with a lid. Simmer for 10 minutes.
Remove the lid and stir through the cavolo nero. Season generously with salt and pepper. Simmer uncovered for 5 minutes or until the cavolo nero has wilted. Remove from the heat and stir through the parsley.
To serve, divide the hearty soup between bowls. Top with the Parmesan cheese and a drizzle of olive oil if you desire.
