Minestrone

Ingredients

• •3 tbsp olive oil
• •1 medium yellow onion, diced
• •2 carrots, diced
• •3 celery stalks, diced
• •4 cloves garlic, minced
• •1 zucchini, diced
• •1 1/2 cups green beans, cut into 1-inch pieces
• •1 can (28 oz) crushed tomatoes
• •8 cups vegetable broth
• •1 can (15 oz) cannellini beans, drained and rinsed
• •1 1/2 cups small pasta
• •4 cups kale, chopped
• •1 parmesan rind
• •1 tsp dried oregano
• •1 1/2 tsp salt
• •1/2 tsp black pepper

Directions

1. 1Heat olive oil and cook onion, carrots, and celery for 7 minutes.
2. 2Add garlic, zucchini, green beans, oregano, salt, and black pepper and cook for 3 minutes.
3. 3Add crushed tomatoes, vegetable broth, and Parmesan rind and simmer for 15 minutes.
4. 4Add cannellini beans and small pasta.
5. 5Simmer until the pasta is just tender, about 8 minutes.
6. 6Add kale and cook for 3 minutes.
7. 7Remove the Parmesan rind and serve.

💡 Stop cooking when the pasta is just tender; it continues absorbing broth as the soup rests.

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