GREEN MINESTRONE SOUP
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2 bay leaves
- 1 leek sliced and chopped (white only)
- 4 garlic cloves minced
- 1 celery stalk and leaves chopped
- 1 small zucchini diced
- 1 small potato peeled and diced
- ¼ cup fresh or frozen peas
- 10 green beans sliced
- 1 green or slightly unripe tomato diced
- 1 X 400g can cannellini beans rinsed and drained
- 2.5 litres vegetable stock
- 1 teaspoon savoury yeast flakes
- 1/3 cup (70 g) Garofalo Farfalline Pasta (uncooked)
- 1/4 teaspoon ground turmeric
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil torn
- ¼ cup fresh oregano
- handful of Tuscan Kale leaves chopped
- salt to taste
- freshly ground black pepper
- extra olive oil basil and Parmesan cheese (optional), to serve
Instructions
- Heat olive oil in a large Dutch Oven on medium. Add bay leaves, garlic and leek. Sauté for 5 minutes until the leek starts caramelizing.
- Add celery and cook for a minute, tossing constantly.
- Add zucchini, potato, peas, green beans, tomato, cannellini beans and stock.
- Reduce heat to medium-low and simmer uncovered for 20-25 minutes.
- Increase heat to medium. Add the Garofalo Farfalline Pasta and mix gently. Allow to cook for 3-4 minutes until the pasta is just al dente.
- Add the turmeric, parsley, basil, oregano and Tuscan Kale. Season with salt and pepper. Cook for a minute and then remove from heat.
- Serve hot in bowls with a drizzle of extra virgin olive oil, torn basil leaves and a generous grating of Parmesan cheese (if using).