Easy Minestrone Soup

As I said earlier last week, I’ve been on a HUGE soup kick.  On Sunday I made a huge batch of minestrone soup so I could have lunch throughout the week. Now, normally I’m not a big fan of leftovers in general; however, soup is my JAM and I could eat it everyday. Unless of course, it’s like 90 degrees outside.

Now onto the soup!

Easy Minestrone

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Ingredients:

  • 1 bunch of kale
  • 1 can of kidney beans
  • 1 can (28 oz) of crushed tomatoes
  • 1 can (14 oz) diced tomatoes (no salt added)
  • 6 cups of low sodium chicken broth
  • 2 celery stalks
  • 1 large or two medium sized carrot
  • 1 large onion
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbs olive oil
  • 1 cup of pasta ( I used orecchiette, but you can use whatever you have on hand)
  • Red pepper flakes to taste (for me, this is about 1 tsp)
  • 1 Parmesan rind for flavor
  • Salt and pepper to taste

Directions:

  • Begin heating 2 tbs of olive oil in heavy duty pot on medium heat ( I used my blue Le Creuset dutch oven)
  • Add onions and cook for about 5 minutes
  • Add garlic and cook for another 30 sec – 1 minute
  • Add celery and carrots and cook until they begin to soften
  • Stir in dried herbs and cook for another 3 minutes
  • Add Parmesan rind
  • Add both cans of tomatoes and chicken broth
  • Add salt and pepper
  • Heat to a boil and then reduce heat to medium low and cook for about 10 minutes
  • Stir in kidney beans and pasta and cook for another 10 minutes
  • Add your kale in the last 5 minutes

Printable Recipe HERE

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