Kale Minestrone with Pistou - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Claire Saffitz
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavorenhancers that you probably already
Ingredients
- 3 sprigs oregano
- 3 sprigs rosemary
- 2 bay leaves
- 2 tablespoons olive oil
- 4 ounces pancetta (Italian bacon), chopped (optional)
- 1 onion, chopped
- 1 leek, white and pale-green parts only, thinly sliced
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 2 tablespoons tomato paste 1 28-ounce can whole peeled tomatoes, drained
- 1 Parmesan rind (about 2 ounces; optional)
- 3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-ounce cans, rinsed
- Freshly ground black pepper
- 12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
- 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces
Instructions
- Tie oregano, rosemary, and bay leaves together with kitchen twine.
- Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10 –12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
- Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20 –25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
- Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
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