Minestrone Soup

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Minestrone Soup

SERVES 8 | FINISH IN 50 minutes
   


Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 stalks celery thinly sliced
  • 2 large carrots thinly sliced
  • 1 28 ounce can diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 8 cups vegetable broth
  • 1 cup Veggiecraft Elbow
  • 1 15 ounce can cannellini beans, drained & rinsed
  • 1 15 ounce can kidney beans, drained & rinsed
  • 1 cup frozen green beans
  • 2 cups roughly chopped fresh kale
  • 2-4 tablespoons parmesan cheese
  • 2 tablespoons chopped fresh parsley
Products you'll need

Elbow Pasta
Directions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, celery, and carrot and cook for 5-7 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the diced tomatoes, oregano, basil, salt, pepper, bay leaf, and vegetable broth. Stir, then bring the mixture to a boil.
  5. Add the Veggiecraft Cauliflower Elbow Pasta pasta. Cook at a boil for 6 minutes, until the pasta is almost tender.
  6. Stir in the beans, green beans, and kale. Continue to cook for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
  7. Remove the bay leaf. Garnish with chopped parsley and a sprinkle of parmesan.

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