Winter Greens Minestrone
Clock Image
Prep: 15 mins
Cook: 20-25 mins
There's a minestrone for every season and this mid-winter uses some of our favourite seasonal veg, including leafy super star kale.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 leek
  • 1 carrot
  • 1 parsnip
  • 1 celery stick
  • 2 tomatoes
  • 1 garlic clove
  • 1 vegetable stock cube
  • A 75g bag of spaghetti
  • A 100g bag of kale
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1 ltr boiling water
You'll need
  • Pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Trim the very top and bottom off the leek. Halve it and rinse out any grit. Finely slice it. Trim, peel and dice the carrot and parsnip. Trim and finely chop the celery. Warm a pan for 1 min. Add 1 tbsp oil and the leek, carrot, parsnip and celery. Season. Cover. Cook over a low heat for 10 mins till the veg look glossy and are sweet.

  • 2.

    While the veg cook, finely chop the tomatoes. Peel and grate or crush the garlic. Dissolve the stock cube in 1 ltr boiling water (or use 1 ltr hot homemade stock). Stir the tomatoes, garlic and stock into the veg.

  • 3.

    Break the spaghetti into the pan. Cover the pan. Simmer for 5 mins. While the soup simmers, shred the kale into ribbons, discarding any thick cores. Add the kale to the pan. Simmer, without the lid on, for 5-8 mins till the pasta and kale are cooked. Taste and add more salt and pepper if you think it needs it.

This recipe is from
See this week's box