Minestrone is somehow both light and really hearty. This recipe uses quinoa instead of pasta, which absorbs all of the flavours as it cooks, and I’ve added curly kale, which is just divine after bubbling away in the yummy tomato broth. A little hint of balsamic vinegar makes this minestrone extra special. The key to this recipe is not to rush it – letting it simmer for an hour or more makes such a difference and is well worth the wait. The longer the better.
2 tbsp olive oil
2 garlic cloves, minced
1 white onion, diced
3 celery stalks, chopped
1 carrot, chopped
750 ml (1⅓ pints/3 cups) chicken or vegetable stock
2 x 400 g (14 oz) tins chopped tomatoes
100 g (3½ oz) curly kale, stalks removed and roughly chopped
1 courgette, chopped
1 x 400 g (14 oz) tin cannellini beans, drained
85 g (3 oz/½ cup) quinoa
1 handful of fresh basil, chopped
2 tbsps balsamic vinegar
coarse salt and pepper
Large pot