A hearty and warming winter minestrone soup loaded with seasonal vegetables, beans, and savory herbs.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 cup onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup kale diced
- 15 oz canned diced tomatoes with juice
- 6 cups vegetable broth low-sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup kale chopped
- 15 oz canned cannellini beans drained and rinsed
- 1 cup pasta small shells or ditalini
- to taste salt
- to taste black pepper freshly ground
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Add the diced kale and canned diced tomatoes with their juice. Stir to combine.
- Pour in the vegetable broth, and add the dried oregano and basil. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 15 minutes.
- Stir in the chopped kale, cannellini beans, and pasta. Continue to simmer for another 10-12 minutes until the pasta is cooked.
- Season with salt and freshly ground black pepper to taste before serving hot.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 550mgPotassium: 450mgFiber: 8gSugar: 6gVitamin A: 80IUVitamin C: 30mgCalcium: 10mgIron: 15mg