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Kale and Mixed Veg Broth
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 3 cups carrots (chopped)
- 2 sticks Celery (chopped)
- 2 cups canned White bean (drained)
- 2 cups ripe Tomatoes (quartered)
- 1 cup tomato passata
- 4 cups vegetable stock
- 2 cups Cavolo Nero (chopped)
- ½ cup basil Pesto (to serve)
- salt
- freshly ground Black pepper
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Product recommendation
Try serving this soup with a fresh grating of Parmesan on top.
Preparation steps
1.
Heat the oil in a large casserole dish set over a medium heat until hot.
2.
Add the onion, carrot, carrots, celery, and a pinch of salt, sweating for 5 minutes until softened.
3.
Add the remaining ingredients apart from the cavolo nero and basil pesto. Stir well, cover with a lid, and cook over a low heat for 1 hour until the beans are tender.
4.
Stir in the cavolo nero and cook for a further 10 minutes. Season to taste with salt and pepper.
5.
Ladle into bowls and serve with the basil pesto on the side.
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