Minestrone Soup

This February we are focusing on family-style and weeknight meals. This minestrone soup comes together with one pot, in 30 minutes, uses a couple of canned ingredients, and can be adapted for any dietary needs! It’s a recipe to have on hand for snow days + sick days alike.

Makes 4 servings

 Ingredients:

• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 3 stalks celery
• 2-3 medium carrots
• 1 large zucchini
• 2 cups green beans, frozen is okay!
• 1 tablespoon SKORDO Lemon Herb Fish Seasoning
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 bay leaf
• 1 teaspoon crushed red pepper flakes, optional
• 14 oz kidney beans
• 14 oz cannellini beans, or chickpeas
• 28 oz canned roasted diced tomatoes
• 6 cups stock, chicken or vegetable
• 1 cup dried small pasta, ditalini, elbow, orzo
• 1 bunch kale or spinach
• ½ cup grated parmesan cheese
• Fresh basil and parsley, for garnish

Directions:

1. Chop your veggies! Traditionally all vegetables are bite-sized cubes- try using your pasta shape as the intended size, but have fun slicing or quartering as you’d like. Slice your kale into long ribbons for later.
2. In a large pot over medium heat, preheat your olive oil. Add in you onion, carrots, and celery first. Stirring occasionally, allow to cook for 2-3 minutes. Add in garlic, zucchini, and green beans.
3. Once veggies are aromatic, add your seasonings. Drain your beans and add to pot.
4. Top with your canned tomatoes and stock choice, bring to a boil.
5. Once boiling, add in your pasta directly to the soup. After 2 minutes, add your kale and reduce to a simmer. You may need to add a little water as the pasta absorbed some broth.
6. To serve- portion some veggies + some broth into each bowl, top with fresh herbs + grated cheese, enjoy!