* 1 white onion – finely chopped * 1 large carrot – peeled and chopped into small pieces * 1 stick of celery – chopped into small pieces * a few sprigs of thyme * 1 can (400g) chickpeas or white beans – drained * 1 can (400g) chopped tomatoes * 800ml veggie stock * 150g small shape pasta of your choice – I have used yellow pea macaroni * 2 handful of cavolo nero – stems removed and chopped small * olive oil for cooking * salt to taste
**To Serve**
* A generous drizzle of extra virgin olive oil * crack of black pepper
###Instructions
1. Add the olive oil to a large pot and once hot add in the chopped onion, carrot and celery. Sauté on a medium heat until the onion starts to caramelize. Add the thyme sprigs, stir everything together and cook for 2 more minutes. Add in the drained chickpeas, tinned tomatoes and veggie stock. Mix everything together, cover with a lid and cook on a low heat for 20-25 minutes until the vegetables are soft but still with a bite. 1. Add in the pasta, stir and cook according to the cooking time, I would recommend to keep it quite al dente. Add in the chopped kale, stir and cook for 1 more minute. 1. Switch off the heat and let the kale cook for 2-3 more minutes. Serve the minestrone with extra virgin olive oil and black pepper.
3 Comments
###Ingredients
* 1 white onion – finely chopped
* 1 large carrot – peeled and chopped into small pieces
* 1 stick of celery – chopped into small pieces
* a few sprigs of thyme
* 1 can (400g) chickpeas or white beans – drained
* 1 can (400g) chopped tomatoes
* 800ml veggie stock
* 150g small shape pasta of your choice – I have used yellow pea macaroni
* 2 handful of cavolo nero – stems removed and chopped small
* olive oil for cooking
* salt to taste
**To Serve**
* A generous drizzle of extra virgin olive oil
* crack of black pepper
###Instructions
1. Add the olive oil to a large pot and once hot add in the chopped onion, carrot and celery. Sauté on a medium heat until the onion starts to caramelize. Add the thyme sprigs, stir everything together and cook for 2 more minutes. Add in the drained chickpeas, tinned tomatoes and veggie stock. Mix everything together, cover with a lid and cook on a low heat for 20-25 minutes until the vegetables are soft but still with a bite.
1. Add in the pasta, stir and cook according to the cooking time, I would recommend to keep it quite al dente. Add in the chopped kale, stir and cook for 1 more minute.
1. Switch off the heat and let the kale cook for 2-3 more minutes. Serve the minestrone with extra virgin olive oil and black pepper.
[Source](https://www.instagram.com/reel/C0zUXn-Kdie/)
Looks good 🙂
I might hate the slopping food around with bread in the communal cooking pot more than the take a bite and orgasm faces