Autumn Minestrone

🥘 Ingredients

• olive oil 2 tsp
• yellow onion 1
• carrot 1
• celery 2 stalks
• salt
• garlic 3 cloves
• red chile flakes 1 tsp
• curly kale 4 oz
• water 4 cups
• French green lentils ¼ cup
• cannellini beans 13.4 oz
• vegetable broth concentrate 2 tsp
• salt
• pepper
• olive oil 1 tbsp
• gluten-free panko breadcrumbs ¼ cup
• salt
• olive oil 1 tbsp
• sun-dried tomatoes 1 oz
• vegan basil pesto 1 oz
• salt
• pepper

Cook the vegetables

1. 1

   Heat - olive oil in large pot over medium heat. Add yellow onion , carrot , celery , and a pinch of - salt to the pot and cook, stirring occasionally, until the onion is translucent, 6 minutes . Add half of the garlic and red chile flakes , and cook until fragrant, 1 minute . Add curly kale and cook until wilted, 4 minutes .

Cook the soup

1. 1

   Add - water , French green lentils , cannellini beans , and vegetable broth concentrate to the pot with the vegetables. Bring to a boil, then reduce heat to a simmer. Cook until the kale and lentils are tender, 25 minutes . Sprinkle with - salt and - pepper , turn off the heat, and cover to keep warm.

Make the garlic breadcrumbs

1. 1

   While the soup is simmering, heat - olive oil in small nonstick skillet over medium-low heat. Add remaining &garlic, gluten-free panko breadcrumbs , and a pinch of - salt and cook, stirring frequently, until golden brown, 6 minutes .

Make the tomato pesto

1. 1

   Add - olive oil , 2 tbsp soup broth, and sun-dried tomatoes to a small bowl and let sit for 5 minutes . Add vegan basil pesto and a pinch of - salt and - pepper .

Serve

1. 1

   Serve the soup family style with breadcrumbs and pesto on the side, or divide between bowls and top with breadcrumbs and a dollop of pesto. Enjoy!