Winter minestrone with kale and pumpkin

Recipe Box: https://foodgarden.com.au/a/bundles/recipe-box:-winter-minestrone-with-kale-and-pumpkin-zrx

250g kale
200g pumpkin
2 carrots
2 stalks celery
2 onions
2 cloves garlic
2 sprigs rosemary
8 sprigs thyme
10 sage leaves
1 tbsp olive oil
2 tbsp tomato paste
200ml white wine
1½ l vegetable broth
500 g canned crushed tomatoes
1 bay leaf
240g canned white beans
300g penne
salt
pepper
olive oil (for serving)

Peel and deseed pumpkin. Finely dice pumpkin, carrots, and celery. Peel and finely dice onions and garlic. Wash and chop kale. Pluck herb leaves and finely chop them.

Heat olive oil in a large pot over medium heat. Add onions, carrots, pumpkin, and celery and fry for approx. 5 min. Add garlic and fry for another approx. 1 – 2 min. Add tomato paste and chopped herbs and keep frying for approx. 3 min.

Deglaze with white wine and add vegetable broth, canned crushed tomatoes, and bay leaf. Let simmer for approx. 15 min.

Add kale, canned white beans, and ditalini and let simmer until the pasta is al dente. Season with salt and pepper to taste. Remove bay leaf and drizzle the minestrone with olive oil before serving. Enjoy!

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