Spring Minestrone with Kale Oil
By OcadoLife
Published on 08 February 2024
“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 drizzled over houmous or a simple tomato salad. Looking for more healthy recipes? Look no furtherTime and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.Step 3
Blitz the remaining kale in a blender with the lemon zest and juice, garlic and 100ml oil; season.Step 4
Ladle into warm bowls and drizzle with 1-2 tsp of the kale oil.