Minestrone With Kale

photo by Kozmic Blues

- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon oil, for sauteing
- 1 large yellow onion, chopped
- 2 carrots, finely chopped
- 4 garlic cloves, finely minced
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can white beans, rinsed and drained (Cannellini, Great Northern, navy)
- 1 bunch kale, stemmed and coarsely chopped (about 3/4 pound)
- 2 tablespoons fresh parsley, finely chopped
- 6 cups vegetable stock (or half stock and half water) or 6 cups water (or half stock and half water)
- 2 bay leaves
- 1 cup small shell pasta, cooked (elbow macaroni, shells, etc.)
- salt & freshly ground black pepper, to taste
directions
- Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
- Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
- Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
- Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
- Add the beans, kale, parsley, water, and bay leaves.
- Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
- Add the cooked pasta, and stir to incorporate.
- Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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