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Gnocchi & Borlotti Bean Minestrone with Seasonal Greens
A minestrone is a great way to add a variety of veg to your meals. This chunky version is made with a mix of leeks, kale, carrots, celery and potatoes. They're simmered till tender with borlotti beans, which help make the soup satisfying. Instead of traditional small pasta shapes, we've used fluffy potato gnocchi. It's a deliciously satisfying soup.
Ingredients
- 300g leeks
- 200g carrots
- 500g potatoes
- 2 celery sticks
- 400g tin of borlotti beans
- 1 vegetable stock cube
- 200g kale
- 350g gnocchi
- 1 lemon
- A handful of flat leaf parsley
Prep: 15 mins | Cook: 25 mins
Method
1. Trim the roots and woody greens off the leeks. Halve them, rinse out any grit and finely slice them. Dice the carrots and potatoes (no need to peel). Trim and dice the celery to match.
2. Warm 1 tbsp oil in a large pan over a low heat. Add the leeks, carrots, potatoes and celery. Season with salt and pepper. Pop on a lid and cook over a very low heat for 15 mins, stirring every few mins, till the veg have softened and are glossy.
3. While the veg cook, fill and boil your kettle. Drain the borlotti beans and rinse well.
4. Tip the borlotti beans into the pan and stir to mix. Crumble in the vegetable stock cube and pour in 1 ltr hot water. Bring the pan to a boil, then turn the heat down a little and simmer for 10 mins till the veg are almost cooked (they should be soft but still hold their shape).
5. While the soup simmers, shred the kale into ribbons, discarding any dry ends or thick pieces of the core.
6. Add the gnocchi and kale to the pan and stir to mix. Simmer, without the lid on, for 4-5 mins till the kale and gnocchi are tender.
7. Finely grate the zest from the lemon. Add it to the pan along with the juice from half the lemon. Taste the soup and add more salt and pepper or lemon juice, if you think it needs it.
8. Ladle the soup into warm bowls. Tear over the parsley leaves to garnish and serve.
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