Veggie-Full Minestrone
with Herby Crisped Flatbread
Cooking time
20 minutes
Servings
4
Calories
670 /serving
Kids can help prepare this classic and oh-so-cozy Italian soup, typically made with loads of vegetables and beans. They can chop carrots and green beans for the pot, and stir gemelli pasta and white kidney beans into the tomato-based broth. Sprinkling flatbread with herbs and crisping it in the oven is a payoff.
We will send you:
- 200g Green beans (or string peas)
- 1 Onion (or shallot)
- 200g Nantes carrots
- 225g Gemelli
- 60ml Vegetable demi-glace
- 796ml Tomatoes (canned)
- 540ml White kidney beans (canned)
- 4 Pita
- 15g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Wheat
You will need:
Large pot
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
11 g
Saturated Fat
2 g
Sodium
1150 mg
Total Carb
128 g
Sugars
18 g
Protein
25 g
Fibre
18 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the carrots lengthwise; thinly slice crosswise.
- Remove the stem ends of the green beans; cut crosswise into 1-inch pieces on an angle.
- Drain and rinse the kidney beans.
- Halve, peel and small-dice the onion.
Start the minestrone
- In a large pot, heat a drizzle of oil on medium-high.
- Add the carrots, onion and ¾ of the spices.
- Sauté, 2 to 3 min., until the carrots begin to soften.
- Add the demi-glace, canned tomatoes, 4 cups water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until slightly thickened.
Toast the flatbread
- Meanwhile, cut the pita into wedges.
- On a lined sheet pan, toss the pita with a drizzle of oil and the remaining spices.
- Bake, flipping halfway, 5 to 7 min., until golden brown and crispy.
Finish the minestrone
- Meanwhile, to the pot of minestrone, add the green beans. Cook, stirring occasionally, 2 to 3 min., until crisp-tender.
- Add the kidney beans and pasta.
- Cook, stirring occasionally, 2 to 3 min., until warmed through and combined.
Plate your dish
- Divide the minestrone between your bowls.
- Garnish with a drizzle of oil and black pepper.
- Serve the flatbread on the side. Bon appétit!
