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Winter Minestrone
1 leek, diced
1 carrot, diced
2 celery stalks, diced
2 garlic cloves, finely chopped
1 tbsp freshly chopped rosemary
4 tomatoes, roughly chopped
1 tbsp balsamic vinegar
300g butter beans
500g vegetable stock
1 bay leaf
100g kale, roughly chopped
1 lemon
Parmesan, to serve
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Olive oil
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Salt & pepper
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Serves 3-4 people
1. In a large pan, add 1 tbsp oil followed by the leek, carrot, and celery. Fry for 10 minutes on a gentle heat, stirring occasionally to stop them sticking. 

Then add the garlic, rosemary, tomatoes, and vinegar. Cook for a couple of minutes before adding the beans, stock and bay leaf. Season with salt and pepper, bring to a simmer and cook gently for 15- 20 minutes.

2. Finally, add the kale and cook for 2-3 minutes until wilted and softened. Taste and tweak the seasoning with more salt and pepper.

Pour into a couple of bowls and finish with some grated Parmesan.

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Allergens: Dairy.