2Food > Toasted Spaghetti Minestra with Tuscan Kale

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Toasted Spaghetti Minestra with Tuscan Kale

Prep Time: 30 min.
Total Time: 30 min.
Servings: 4

What you need

2 tablespoons butter
1 14-ounce can cannellini beans
1 carrot, finely chopped
2 ribs celery, finely chopped
4 cups chicken stock
Handful dried porcini mushrooms (about 1/2 ounce)
4 cloves garlic, finely chopped
1 bunch Tuscan kale, stemmed and thinly sliced
A few grates nutmeg
2 tablespoons olive oil
1 onion, finely chopped
Grated Pecorino-Romano, for serving
8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces
Salt and pepper

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How to do it

1. Place the mushrooms, stock and 2 cups water in a pot and bring to a gentle simmer to reconstitute the mushrooms.

2. Heat a soup pot over medium to medium-high heat with the olive oil. Melt the butter into the oil and add the pasta pieces. Brown the pasta until nutty and very fragrant.

3. Remove the browned pasta and reserve in an airtight container for a make-ahead meal. If you are making the soup the same night you are serving it, leave it in the pot.

4. Add the garlic, celery, carrots and onions to the pot, season with salt and pepper and partially cover the pan to sweat vegetables, 7 to 8 minutes. Wilt in the kale and season with a little freshly grated nutmeg.

5. Remove the reconstituted mushrooms from the stock with a slotted spoon. Chop the mushrooms and add to the kale and vegetables.

6. Add all but the last few spoonfuls of the soaking liquid to the soup pot.

7. Add the beans and bring to a simmer.

8. Cool and store for a make-ahead meal. To serve, simmer the pasta in the soup until al dente. Ladle the soup into shallow bowls and top with grated cheese.

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Nutrition

Calories
709.03cal ( 35.45% of daily need)
Fat
26.33g ( 40.51% of daily need)
Saturated Fat
11.86g ( 74.14% of daily need)
Carbohydrates
91.14g ( 30.38% of daily need)
Sugar
7.95g ( 8.83% of daily need)
Cholesterol
53.45mg ( 17.82% of daily need)
Sodium
1096.93mg ( 47.69% of daily need)
Protein
27.57g ( 55.14% of daily need)
Vitamin K
245.82µg ( 234.11% of daily need)
Vitamin A
6196.26IU ( 123.93% of daily need)
Manganese
1.31mg ( 65.71% of daily need)
Copper
1.16mg ( 58.16% of daily need)
Phosphorus
544.13mg ( 54.41% of daily need)
Vitamin C
44.23mg ( 53.61% of daily need)
Calcium
493.12mg ( 49.31% of daily need)
Fiber
8.29g ( 33.16% of daily need)
Potassium
1129.74mg ( 32.28% of daily need)
Selenium
22.51µg ( 32.15% of daily need)
Folate
115.19µg ( 28.8% of daily need)
Magnesium
115.17mg ( 28.79% of daily need)
Vitamin B2
0.48mg ( 28.5% of daily need)
Iron
5.01mg ( 27.84% of daily need)
Vitamin B3
5.22mg ( 26.07% of daily need)
Vitamin B6
0.49mg ( 24.52% of daily need)
Zinc
3.34mg ( 22.28% of daily need)
Vitamin B1
0.3mg ( 20.21% of daily need)
Vitamin E
2.25mg ( 15.03% of daily need)
Vitamin B5
1.29mg ( 12.95% of daily need)
Vitamin B12
0.35µg ( 5.8% of daily need)
Vitamin D
0.39µg ( 2.62% of daily need)

Breakdown

Proteins
15.49%
Fat
33.29%
Carbs
51.22%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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