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Minestrone Soup
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Description
There may be a million minestrone recipes out there, but this one has some small changes that make a big difference. The thing I enjoyed most was what it didn’t have: pasta. Try it. You’ll love it, too.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Onion, Chopped
- 2 whole Carrots, Chopped
- 2 whole Celery Stalks, Chopped
- 2 whole Garlic Cloves, Minced
- 1 bunch Kale, Medium, Chopped
- 1 whole Potato, Russet, Cubed
- 1 can (14 Oz. Can) Diced Tomatoes
- 4 cups Beef Broth, Low-sodium
- 1 can (15 Oz. Can) Cannellini Beans, Drained, Rinsed, And Mashed A Bit
- 1 ounce, weight Parmesan Cheese Rind
- 2 Tablespoons Parsley, Fresh, Italian Flat Leaf, Chopped
- 1 pinch Salt And Pepper, to taste
Preparation
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute for about 10 minutes. Add the kale and potato, and saute for 2 more minutes. Add the tomatoes and beef broth.
Drain and rinse the beans. Mash them a bit to your liking. Add them to the soup along with the cheese rind. Bring to a boil. Cover and simmer for about 15 minutes. Throw in the parsley, and salt and pepper to taste. Careful, this soup already has a lot of flavor.
Enjoy! (Don’t eat the rind.)
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