Risoni Minestrone with Tuscan Kale

Name: Risoni Minestrone with Tuscan Kale
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 tbs olive oil; 1 brown onion; 1 carrot; 1 stalk celery; 2 clove garlic; 2 tsp vegetable stock; 4 cup hot water; 2 tomatoes; ⅔ cup risoni; 1 tin borlotti beans; 2 leaves cavolo nero; 1 bunch parsley; ½ block Parmesan cheese

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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.

Tags:

Nut Free

•One Pot Wonder

•Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

brown onion

carrot

1 stalk

celery

2 clove

garlic

2 tsp

vegetable stock

tomatoes

⅔ cup

risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 tin

borlotti beans

2 leaves

cavolo nero

1 bunch

parsley

½ block

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

1 tbs

olive oil

4 cup

hot water

Nutritional Values

per serving

Calories1830 kcal

Fat11.9 g

of which saturates3.3 g

Carbohydrate53.5 g

of which sugars9.6 g

Dietary Fibre0 g

Protein20.3 g

Sodium695 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pan

Cooking Steps

PDF

To prepare the ingredients, finely dice the brown onion, carrot (peeled), and celery. Peel and crush the garlic. Drain and rinse the borlotti beans. Roughly dice the tomatoes, destem and finely slice the cavolo nero, and finely chop the parsley. Finely grate the Parmesan cheese for garnish.

Heat the olive oil in a large saucepan over a medium-high heat. Add the 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 combined vegetable stock and hot water, risoni and borlotti beans. Bring to the boil. Reduce heat to a medium-low heat 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.