Minestrone With Kale

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 heat the oil in a large soup pot over medium heat, and add the onion and carrots.
• 2 cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
• 3 stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
• 4 add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
• 5 add the beans, kale, parsley, water, and bay leaves.
• 6 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.
• 7 add the cooked pasta, and stir to incorporate.
• 8 cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.