Ingrediens
- 2 tbsp olive oil
- 1 tsp sage (finely chopped)
- 1 medium leek (finely chopped)
- 2 garlic gloves (finely chopped)
- 1 medium parsnip (cut into 1 cm cubes)
- 200 g celery stalks (sliced)
- 100 g kale (removed stems & cut into 5 cm pieces)
- 1,5 l vegetable stock
- 100 g edamame
- 2 medium zucchini (halfen & cut into thin slices)
- 400 g canned cannelloni beans (drained & rinsed)
- basil pesto
- parmesan
- salt and pepper to taste
Method
- In a pot, heat olive oil and add sage, leek and garlic. Stir for 3 minutes until adding parsnip, celery and kale.
- Stir everything until kale turns bright green.
- Add vegetable stock and cook for 15 minutes.
- Add remaining ingredients: edamame, zucchini & cannelloni beans and cook until zucchinis are on point.
- Serve with pesto & parmesan and some salt & pepper to taste.
