How to make a Kale Minestrone Soup.
INGREDIENTS: Serves 6-8
- 1¼ cups small dried pasta (such as orecchiette, elbows or mini farfalle)
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, peeled and diced
- 3 garlic cloves, minced
- One 28-ounce can diced tomatoes
- One 15-ounce can crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 bay leaf
- 2 sprigs oregano
- 2 sprigs thyme
- 2 sprigs rosemary
- Salt and freshly ground black pepper
- 1 bunch kale, roughly torn
- One 15-ounce can kidney beans
- 1 cup grated Parmesan cheese, divided
- 1 cup pesto, for garnish
- In a large pot, heat the oil over medium heat.
- Add the onion, carrots and celery, and sauté until tender, 5 to 6 minutes.
- Add the garlic and cook until fragrant, 1 minute more.
- Add the tomatoes and broth, and bring the mixture to a simmer.
- Reduce the heat to low and add the bay leaf, oregano, thyme and rosemary.
- Simmer until the soup is flavourful, 20 to 30 minutes.
- Season the soup with salt and pepper.
- Bring the soup back to a simmer over medium heat and add the pasta.
- Cook according to package instructions.
- Stir in the kale, beans and ½ cup Parmesan.
- To serve, ladle the soup into bowls and top each portion with a heaping tablespoon of pesto and a few teaspoons of Parmesan.
- The soup will keep, refrigerated in an airtight container, for up to five days.
- You may need to thin it out with water when you reheat it, as the pasta can absorb some of the juice as it sits.
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