Recipe Box: https://foodgarden.com.au/a/bundles/recipe-box:-winter-minestrone-with-kale-and-pumpkin-zrx
250g kale200g pumpkin2 carrots2 stalks celery2 onions2 cloves garlic2 sprigs rosemary8 sprigs thyme10 sage leaves1 tbsp olive oil2 tbsp tomato paste200ml white wine1½ l vegetable broth500 g canned crushed tomatoes1 bay leaf240g canned white beans300g pennesaltpepperolive 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!kitchenstories.com