hearty minestrone soup
Inspired by one of my favorite cozy dishes from my childhood.
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1/2 cup carrot, chopped (about 2-3 carrots)
- 1/2 cup celery, chopped (about 2-3 hearts)
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 15 oz can crushed tomatoes
- 5-6 cups vegetable broth
- 2 parmesan rinds
- 1 cup short cut pasta (I used fusilli)
- 2 cans red kidney beans, drained (I used one each dark and light)
- 1 can white kidney beans, drained
- 2 cups kale, roughly chopped
- grated fresh parmesan, herbs, and crusty bread, for serving
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion, carrot, and celery until softened, about 5-8 minutes. Stir in the garlic and Italian seasoning until fragrant, about 1-2 minutes longer.
- Pour in the crushed tomatoes, broth, and parmesan rinds. Bring to a simmer, then drop in the pasta. Cook, stirring occasionally, for 10-15 minutes until the pasta is tender.
- Throw in the beans and kale; stir until the kale wilts. Taste and adjust salt and pepper as needed.
- Divide into bowls and serve with crusty bread, fresh parmesan, and herbs, as desired.
Notes
*Pasta: If you plan on leftovers and don't want the pasta to absorb all the broth (which it will, because it's a selfish asshole), you can cook the pasta in a separate pot and divide into bowls upon serving. Store separately as well. Both soup and cooked pasta will keep up to 5 days in the fridge!
Additionally: If you plan to freeze the soup, definitely cook the dish without the pasta. Wait until the soup cools completely, then divide into ziptop bags or Tupperware, seal well, and store in the freezer for up to 3 months. Reheat gently in a small saucepot on the stove, and cook however much pasta, separately, as you'd like in your bowl!
*Vegan-friendly: Omit the parmesan rinds for a fully vegan soup!