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I don’t often cook with red meat but for this recipe bacon is essential. It transforms the whole dish and makes it taste that much better but if you want the soup to be vegetarian you can skip it. And the combination of kale, beans and carrots is just so good! For autumn this is a must! And for lazy days, when you still want something tasty, this is the one.
Minestrone with cavolo nero, beans and carrotsCourse: Savory dishes, Vegeterian
1 yellow onion
3-4 cloves of garlic
1,5 l vegetable stock
200 gr cavolo nero
150 gr bacon
240 gr can diced tomatoes
2 cans, 420gr each, white beans
150 gr short cut pasta, I used Lumaconi Rigati
1 tbsp chopped parsley, fresh or frozen pre-chopped
Grated Parmesan to taste
2 tbsp olive oil
1 tbsp oregano
1 tbsp rosemary
Chili to taste
- Chop onion, garlic and carrots, not too finely. Cut bacon into thin strips. Remove hard middle parts from cavolo nero then tear the leaves into smaller bite size peaces. Grate Parmesan and chop parsley finely.
- In a large sauce pan, heat up olive oil then add bacon and cook on medium-high heat until bacon gets some color. Add chopped onion, garlic and carrots. Stir and cook until onion is translucent, garlic is fragrant and carrots soften a bit.
- Add broth, tomatoes, salt, pepper, spices and pasta then stir. Bring to boil and cook for around 5min or until pasta is almost cooked through.
- Add beans and kale. Stir and cook just for a couple of minutes or until beans are warmed through and kale has wilted but is not too soft. Remove from the heat then add Parmesan and parsley.
- Serve warm with a slice of bread.