Minestrone Soup

It’s January. And while my mind is dreaming of spring, winter is just getting started and we might as well lean in to warm comforting foods while it is here! This recipe is light but filling, packed with the health benefits of lots of veggies, is full of flavor and comes together in about 30 minutes. Enjoy!

Ingredients:

2 Tbs Extra virgin olive oil

3 Medium carrots, diced

3 Celery stalks, diced

1 Medium onion, diced

2 cloves Garlic, minced

2 Bay leaves

1 Tbs Dried Italian seasoning

1 28oz can Crushed tomatoes

1 15oz can White beans, drained and rinsed

1 15oz can Kidney beans, drained and rinsed

2 32oz Vegetable stock

2-3 cups Dark leafy greens (kale, chard, spinach), chopped

1/3 lb Small cut pasta

Salt and pepper to taste

Freshly grated parmesan, for serving

Crusty bread, for serving

Instructions:

1. In a large pot, saute diced carrots, celery and onion in olive oil, stirring occasionally until beginning to soften (approximately 10-15 minutes)

2. Add garlic, bay leaves and Italian seasoning, cook an additional 2-3 minutes until fragrant

3. And crushed tomatoes, beans, and vegetable broth and bring to a boil

4. Add pasta and greens and cook until pasta is al dente (check the recommended time on pasta packaging)

5. Add salt and pepper to taste

6. Top with freshly grated parmesan and serve with crusty bread.

Notes: Remove bay leaves prior to serving. If making in advance you may want to cook and store pasta separately until serving to avoid the pasta becoming overly soft. Easily adjust this recipe to the season or what ingredients you have on hand- zucchini, squash, or potatoes would make great substitutions or additions!