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Autumn Minestrone with Garlicky Breadcrumbs & Sundried Tomato Pesto
2 or 4 Serving Dinner

Autumn Minestrone

with Garlicky Breadcrumbs & Sun-Dried Tomato Pesto

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
640
FAT
17g
CARBOHYDRATES
93g
PROTEIN
29g

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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. 2 tsp red chile flakes
  6. 4 oz curly kale, thinly sliced
  7. 1/2 cup French green lentils, rinsed and sorted
  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. 1/4 cup vegan basil pesto
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (pinenut)
Tools: Small nonstick skillet, Large pot
SERVINGS
PREP & COOK TIME
30 min
CALORIES
640
FAT
17g
CARBOHYDRATES
93g
PROTEIN
29g

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 just ¼ tsp red chile flakes and cook until fragrant, about 1 minute. Add kale and cook until wilted, 2 to 4 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp red chile flakes). TIP: Add more red chile flakes if you prefer more spice.

2
Cook the soup

Add 4½ cups water, lentils, cannellini beans, broth concentrate, and a pinch of salt and pepper to the pot with the vegetables and bring to a boil. Reduce heat to a simmer and cook until kale and lentils are tender, 20 to 25 minutes. Turn off heat and cover to keep warm. (4-serving meal: use 9 cups water). TIP: To “sort” lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

3
Make the garlic breadcrumbs

Heat 1 tbsp olive oil in a small nonstick skillet over medium-low heat. Add remaining garlic, panko breadcrumbs, and a pinch of salt and cook, stirring frequently, until breadcrumbs are golden brown, 4 to 6 minutes. (4-serving meal: use 2 tbsp olive oil).

4
Make the tomato pesto

Add 1 tbsp olive oil, 2 tbsp soup broth, and sun-dried tomatoes to a small bowl and let sit for 3 to 5 minutes. Add pesto and a pinch of salt and pepper and stir to combine. (4-serving meal: use 2 tbsp olive oil, 4 tbsp soup broth).

5
Serve

Divide autumn minestrone between bowls and top with garlicky breadcrumbs and a dollop of sun-dried tomato pesto. Enjoy!

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