Minestrone Soup
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion diced
- 2 medium Carrots diced
- 2 stalks Celery diced
- 4 cloves Garlic minced
- 1 28oz can Crushed tomatoes
- 6 cups Vegetable broth
- 1 cup Diced zucchini
- 1 cup Diced green beans
- 1 15oz can Cannellini beans drained and rinsed
- 1 cup Chopped kale
- 1/2 cup Small pasta ditalini or elbow macaroni
- Salt to taste Salt
- Black pepper to taste Black pepper
- Parmesan rind optional Parmesan rind
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, vegetable broth, zucchini, and green beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cannellini beans, kale, and pasta. Continue to simmer for another 10-15 minutes, or until pasta is cooked through and kale is tender.
- Season with salt and pepper to taste. If desired, add a parmesan rind for extra flavor (remove before serving).
- Serve hot.
