New Zealand Woman’s Weekly

TAKE five

MONDAY

Quick minestrone with kale

PREP + COOK TIME 35 MINS SERVES 4

The soup will thicken on standing, so add enough water to thin it to the desired consistency. You can keep it refrigerated for up to 2 days, making it ideal for lunches. It can also be frozen for up to 2 months.

1 tbsp olive oil
1 fennel bulb, coarsely chopped
1 onion, coarsely chopped
2 stalks celery, trimmed, coarsely choppedcarrot, coarsely choppedgarlic cloves, crushedsprigs thyme, plus extra thyme leaves, to servewatercanned chopped tomatoesdried pastacanned four bean mix, rinsed, drainedkale, trimmed, coarsely chopped Pepper, to tastegrated Parmesan

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