Minestrone Soup

A hearty winter soup sans meat!
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 Min
Serves: 6

Ingredients

• 2 tablespoons olive oil

• 3/4 cup onion (diced)

• 1/2 cup celery (sliced)

• 1/2 cup carrots (peeled, quartered and sliced)

• 2 teaspoons minced garlic

• 1 - 14 ounce can diced tomatoes

• 4 cups vegetable broth

• 1/4 cup tomato paste

• 3 teaspoons Italian seasoning

• 1 - 15 ounce can dark kidney beans drained and rinsed

• ½ lb North Bay Produce French Green Beans (rinsed and trimmed if necessary, cut into bite sized pieces)

• 1/2 cup small elbow or shell pasta

• 1 cup kale leaves (chopped)

• 2 tablespoons chopped basil (for serving)

• 2 TBLS grated parmesan cheese (for serving)

• Salt and pepper to taste

Directions

Step 1. 

Heat the olive oil in a large pot over medium high heat.

Step 2. 

Add the onion, celery, carrots and kale to the pot. Cook until the vegetables are tender, 3-5 minutes.

Step 3. 

Add the garlic and cook for 30 seconds. . Season the vegetables with salt and pepper to taste.

Step 4. 

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Step 5. 

Add the kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Step 6. 

Season the soup with salt and pepper to taste. Sprinkle basil and grated parmesan cheese over soup and serve.