Vegetable Minestrone

• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 onion, diced
• 400g canned cannellini beans
• 400g crushed tomatoes
• 1.5L vegetable stock
• 100g small pasta (ditalini or elbow)
• 200g cavolo nero or kale
• 3 garlic cloves
• 2 tbsp olive oil
• Parmesan rind (optional but amazing)
• Pesto and Parmesan to serve

Instructions

1. 1

   Sauté onion, carrots, and celery in olive oil until soft, 8 minutes. Add garlic.

2. 2

   Add tomatoes, stock, and Parmesan rind. Bring to a simmer.

3. 3

   Add zucchini and beans. Simmer 15 minutes.

4. 4

   Add pasta and cook per package instructions.

5. 5

   Add kale and cook 5 minutes until tender.

6. 6

   Remove Parmesan rind. Season generously.

7. 7

   Serve with a swirl of pesto and grated Parmesan.

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