Contents of your meal kit
mirepoix (onion, carrot, celery)
soup base
diced tomatoes
kidney beans
zucchini
ditalini pasta (or GF pasta)
collard greens
tuscan vinaigrette base
mixed greens
broccoli pesto (dairy-free)
Equipment needed: medium or large saucepan, salad bowl
Finishing steps:
- Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add mirepoix and season with salt & pepper. Cook 3-5 minutes, stirring occasionally. Add soup base and cook stirring constantly for about 30 seconds. The base will develop a deep caramelized color.
- Next, add tomatoes and water (see note). Bring soup to a boil.
- Meanwhile rinse and drain kidney beans. Cut zucchini in half lengthwise, then crosswise into 1/3-inch slices.
- When soup is boiling, add pasta, zucchini & collard greens. Reduce heat to a medium simmer. Cook 6-8 minutes, or until pasta is al dente. Add kidney beans and continue cooking until beans are heated through and vegetables are tender. Season with salt & pepper to taste.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Serve minestrone with a dollop of the broccoli pesto. Enjoy the salad on the side.
Notes: When recipe calls for water use the following amounts: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.