The last of Summer’s fresh borlotti beans are still available and this recipe for a hearty minestrone of beans, vegetables and kale is perfect for dinner. If you are in another seasonal zone you can use tinned or dry borlotti beans that have been soaked overnight.
This delicious and nutritious soup is a meal on its own.
Minestrone with Borlotti Beans and Kale
- 1 medium brown onion finely diced
- 2 Tblsp Olive Oil
- 1 large carrot
- 3 large potatoes cut into wedges
- 1 stick of celery
- 1 medium zucchini
- 1 sprig rosemary
- 1/4 cup chopped parsley
- 1 garlic clove, minced
- 1 L chicken or vegetable stock
- 250 g diced tomato (I have omitted this and only used tomato paste in my soup)
- 250 g fresh borlotti beans or canned or dry beans that have been soaked overnight and strained of their liquid
- salt and freshly gound black pepper to taste
- 2 Tblsp of tomato paste
- 100g kale, finely sliced
- Small soup pasta like elbows or ditallini
- Dice the carrot, celery, potato, zucchini into 1 cm cubes.
- Sauté onion, garlic and rosemary in the olive oil.
- Add the tomato paste and cook for 1 minute, stirring
- Add carrot and celery and simmer for 15 minutes, covered until cooked.
- Add the stock, potato, tomatoes, parsley, kale and the fresh borlotti beans or other beans
- Bring to the boil and then lower to simmer and cook for 2 hours. The beans should be well cooked. If using dry beans the time could be a little longer.
- Crush some of the potatoes against the side of the saucepan with the back of a wooden spoon. This will act as a thickener for the soup
- Add the zucchini
- Season with salt and freshly ground black pepper and cook for a further 20 minutes or until the vegetables are cooked.
- Add pasta and cook until just past al dente.
- Check seasoning and serve with some crusty bread and parmesan cheese.
Growing your ingredients: