10-Minute Minestrone
Transform classic minestrone into an ultimate power lunch with the addition Swiss chard, cannellini beans and wholesome Kamut rotini pasta.
Ingredients
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1 tablespoon olive oil
1 leek, cleaned and chopped
3-4 garlic cloves, peeled and diced
4-5 cups bone stock (beef or chicken)
2 carrots, sliced into 1-inch rounds
1 celery stalk, diced
1/2 cup canned diced tomatoes
1 1/2 teaspoons sea salt
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 cup Kamut rotini (or other pasta)
1 1/2 cups cannellini beans, cooked
2 leaves Swiss chard, chopped
Parmigiano-Reggiano (optional)
Preparation
Level: Intermediate
Servings: 6
Cook Time:
Ready In:
Sauté leek in butter and olive oil for 2-3 minutes.
Add garlic, carrots, celery, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium-high heat for 5-7 minutes.
Add pasta, cooked beans and Swiss chard. Bring to a boil.
Cover and cook on low an additional 10-12 minutes. Garnish with shaved Parmigiano-Reggiano.
Add garlic, carrots, celery, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium-high heat for 5-7 minutes.
Add pasta, cooked beans and Swiss chard. Bring to a boil.
Cover and cook on low an additional 10-12 minutes. Garnish with shaved Parmigiano-Reggiano.
