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Autumn Minestrone with Garlicky Breadcrumbs & Sundried Tomato Pesto
2 Serving Dinner

Autumn Minestrone

with Garlicky Breadcrumbs & Sundried Tomato Pesto

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
9g
CARBOHYDRATES
78g
PROTEIN
23g


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INGREDIENTS

  1. 1 yellow onion, peeled and diced
  2. 1 carrot, peeled and diced
  3. 2 celery stalks, diced
  4. 3 garlic cloves, peeled and minced (divided)
  5. 1 tsp red chile flakes
  6. 4 oz curly kale, thinly sliced
  7. ¼ cup French green lentils
  8. 13.4 oz cannellini beans, drained and rinsed
  9. 2 tsp vegetable broth concentrate
  10. ¼ cup gluten-free panko breadcrumbs
  11. 1 oz sun-dried tomatoes, minced
  12. 1 oz vegan basil pesto
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: tree nuts (pine nuts)
Tools: Small nonstick skillet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
9g
CARBOHYDRATES
78g
PROTEIN
23g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the vegetables

Heat 2 tsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and a pinch of salt to the pot and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add just half the garlic and the red chile flakes, and cook until fragrant, about 1 minute. Add kale and cook until wilted, 2 to 4 minutes. TIP: Use less of the red chile flakes if you prefer less spice.

2
Cook the soup

Add 4 cups water, lentils, cannellini beans, and the 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, 20 to 25 minutes. Sprinkle with salt and pepper, turn off the heat, and cover to keep warm.

3
Make the garlic breadcrumbs

While the soup is simmering, heat 1 tbsp olive oil in a small nonstick skillet over medium-low heat. Add remaining garlic, breadcrumbs, and a pinch of salt and cook, stirring frequently, until golden brown, 4 to 6 minutes.

4
Make the tomato pesto

Add 1 tbsp olive oil, 2 tbsp soup broth, and the sun-dried tomatoes to a small bowl and let sit for 3 to 5 minutes. Add pesto and a pinch of salt and pepper.

5
Serve

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!

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