Winter Minestrone

1513974_10151948350970326_269901050_nWhat to eat on a cold snowy night? Soup! Duh! This is one of my absolute favorites, it works for everyone – it’s hearty so meat lovers won’t mind, and it’s completely vegetarian, and can easily be vegan by making sure you choose vegan products. Most importantly it’s packed with nutrition and its delicious! I like to serve this with toasted sourdough or a rosemary ciabatta roll. Also, you can chop the veggies as fine or as large as you like, I prefer a chunky soup so I tend to chunk up the veggies rather than dice them, your call!

What you need:

  • 4 Tablespoons Olive Oil
  • 1 large onion, diced
  • 1 leek, chopped
  • 3 ribs of celery, chopped
  • 3 medium carrots, chopped
  • 3 garlic cloves, minced (or more to your taste! I really use like 5 but that’s a lot for some people)
  • pinch of dried red pepper flakes
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of oregano
  • 1 14-ounce can of diced tomatoes (preferably without salt added)
  • 1 quart vegetable broth/stock (you can substitute chicken broth/stock if you like)
  • 1 14-ounce can of cannelini beans
  • 1 bunch kale, center rib removed and leaves shredded
  • salt and freshly ground black pepper to taste
  • 1 Tablespoon red wine vinegar
  • 1/2 box of ditalini pasta, cooked
  • freshly grated Parmesan, for serving

What you do:

Heat the olive oil in a large pot over medium-high heat (I used a large dutch oven, but any large pot will do). Add the veggies and cook, stirring occasionally until tender, about 10-15 minutes. Add garlic and red pepper flake, oregano and rosemary and cook another minute. Add the can of tomatoes and the broth, and bring to a boil. Once the soup is boiling cover and reduce heat to low, cook for 25 minutes. While the soup is cooking, prepare the ditalini pasta according to the package. After the soup has simmered, add the beans and the kale to the soup and let it wilt. Season with salt and pepper to taste.  ( You can also add more herbs to taste at this point as well) Right before serving stir in the red wine vinegar. Serve with a sprinkle in Parmesan cheese.


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