Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Spring Minestrone with Kale Oil
Spring Minestrone with Kale Oil

By OcadoLife
“Endlessly adaptable, this soup uses seasonal greens for a satisfying, hearty bowl,” says chef, stylist and writer Olivia Cavalli, who created this Spring Minestrone with Kale Oil. Any leftover kale oil is delicious…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 100ml extra-virgin olive oil, plus 2 tbsp
  • 4 salad onions, finely sliced
  • 3 baby leeks, finely sliced
  • 180g baby potatoes, peeled and roughly diced
  • 1.2L vegetable stock (approx.), hot
  • 100g small soup pasta (we used pepe bucato)
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 100g kale, tough stalks removed, leaves shredded
  • 160g young spinach
  • 1 lemon, zested and juiced
  • ½ garlic clove

Method

4 steps

  1. Step 1

    Heat the 2 tbsp oil in a large pan over a medium heat. Add the salad onions and leeks with a pinch of salt; cook for 5-10 mins until soft.

  2. Step 2

    Add the potatoes and 1L hot stock, bring to the boil then reduce the heat slightly; cook for 5 mins. Add the pasta and beans and bring back to the boil; reduce the heat and simmer for 5 mins. Stir in half the shredded kale and all the spinach. Simmer for 5 mins more or until the pasta is cooked and the greens have wilted; season.

  3. Step 3

    Blitz the remaining kale in a blender with the lemon zest and juice, garlic and 100ml oil; season.

  4. Step 4

    Ladle into warm bowls and drizzle with 1-2 tsp of the kale oil.