Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 3/4 cup onion (diced)         
• 1/2 cup celery (sliced)
• 1/2 cup carrots (peeled, quartered and sliced)
• 2 teaspoons minced garlic
• 1 - 14 ounce can diced tomatoes
• 4 cups vegetable broth
• 1/4 cup tomato paste
• 3 teaspoons Italian seasoning
• 1 - 15 ounce can dark kidney beans drained and rinsed
• ½ lb North Bay Produce French Green Beans (rinsed and trimmed if necessary, cut into bite sized pieces)
• 1/2 cup small elbow or shell pasta
• 1 cup kale leaves (chopped)
• 2 tablespoons chopped basil (for serving)
• 2 TBLS grated parmesan cheese (for serving)
• Salt and pepper to taste

Directions

Step 1. 

Heat the olive oil in a large pot over medium high heat.

Step 2. 

Add the onion, celery, carrots and kale to the pot. Cook until the vegetables are tender, 3-5 minutes.

Step 3. 

Add the garlic and cook for 30 seconds. . Season the vegetables with salt and pepper to taste.

Step 4. 

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Step 5. 

Add the kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Step 6. 

Season the soup with salt and pepper to taste. Sprinkle basil and grated parmesan cheese over soup and serve.