Risoni Minestrone with Tuscan Kale
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Risoni Minestrone with Tuscan Kale

Risoni Minestrone with Tuscan Kale

Get back to basics with Italy’s favourite winter comfort dish. Hearty soup shouldn’t be stodgy, so we’re using fresh tomatoes to keep things lively, as well as nutrient-dense Tuscan kale (also called cavolo nero). The authentic borlotti beans add a creaminess that makes this soup the gift that keeps giving.

Tags:
Nut Free
One Pot Wonder
Veggie
Allergens:
Gluten
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1

brown onion

1

carrot

1 stalk

celery

2 clove

garlic

2 tsp

vegetable stock

2

tomatoes

⅔ cup

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 tin

borlotti beans

2 leaves

cavolo nero

1 bunch

parsley

½ block

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1 tbs

olive oil

4 cup

hot water

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Nutritional Values

per serving
Calories1830 kcal
Fat11.9 g
of which saturates3.3 g
Carbohydrate53.5 g
of which sugars9.6 g
Dietary Fibre0 g
Protein20.3 g
Sodium695 mg
The average adult daily energy intake is 8700 kJ

Utensils

Pan

Instructions

1

To prepare the ingredients, finely dice the brown onion, carrot (peeled), and celery. Peel and crush the garlic. Drain and rinse the borlotti beans. Roughly dice the tomatoes, destem and finely slice the cavolo nero, and finely chop the parsley. Finely grate the Parmesan cheese for garnish.

2

Heat the olive oil in a large saucepan over a medium-high heat. Add the onion, carrot and celery. Cook, stirring, for 5 minutes or until the vegetables are soft. Add the garlic and tomato cook for 2 minutes or until fragrant. Add the combined vegetable stock and hot water, risoni and borlotti beans. Bring to the boil. Reduce heat to a medium-low heat and cover with a lid. Simmer for 10 minutes.

3

Remove the lid and stir through the cavolo nero. Season generously with salt and pepper. Simmer uncovered for 5 minutes or until the cavolo nero has wilted. Remove from the heat and stir through the parsley.

4

To serve, divide the hearty soup between bowls. Top with the Parmesan cheese and a drizzle of olive oil if you desire.