Name: Green minestrone soup with kale and lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 stalks celery, diced; 2 zucchini, diced; 3 spring onions, finely sliced; 1/3 bunch parsley, leaves and stems separated, chopped; 4 clove garlic, crushed; 1 teaspoon dried Italian herbs; 8 cup (2 litres) vegetable stock; 2 kale leaves (200g), vein discarded, shredded; 1 cup frozen baby peas; 3/4 cup risoni; 1 egg; 1/4 cup parmesan, plus extra to serve; lemon wedges to serve

Green minestrone soup with kale and lemon

This minestrone soup recipe is packed with all the green veges you need to get you through the colder months. Topped with plenty of parmesan, this soup quick recipe makes a perfect vegetarian dinner

Serves 4

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

1 tablespoon olive oil

4 stalks celery, diced

2 zucchini, diced

3 spring onions, finely sliced

1/3 bunch parsley, leaves and stems separated, chopped

4 clove garlic, crushed

1 teaspoon dried Italian herbs

8 cup (2 litres) vegetable stock

2 kale leaves (200g), vein discarded, shredded

1 cup frozen baby peas

3/4 cup risoni

1 egg

1/4 cup parmesan, plus extra to serve

lemon wedges to serve

Method

1.In a large saucepan, heat oil on high. Sauté celery, zucchini, onion, parsley stems, garlic and herbs for 2-3 minutes until tender.

2.Stir in stock, then bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes.

3.Add kale, peas and risoni. Simmer, covered, for 8-10 minutes until risoni is al dente. Season to taste.

4.In a jug, whisk egg with parmesan. Swirl through soup in a thin stream. Serve soup sprinkled with extra parmesan and parsley leaves. Accompany with lemon wedges.

Silverbeet or baby spinach can be used in place of kale.

Note

Jennene Plummer

Ingredients

Method

Related stories

Green minestrone with chickpeas and lemon

Native ad body.

Minestrone with meatballs