Minestrone with Kale
This soup recipe is freezer-safe. I always make extra, then freeze it in a ziplock bag for another night. It will keep about 6 months frozen. Freezing is easy to do. Add cooled soup to storage bag, lay flat, remove air bubbles and freeze. To defrost, simply place the bag on a large plate in the refrigerator and allow it to defrost overnight.
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and chopped
- 3 large celery ribs, chopped
- 1/4 cup tomato paste
- 1 15.5 ounce can great northern beans, drained and rinsed
- 4 garlic cloves, minced
- 1 tablespoon fresh oregano, stems removed and chopped or 2 teaspoons dried
- 1 tablespoon fresh thyme, minced or 1 1/2 teaspoons dried
- 28 ounces fire-roasted tomatoes, diced with juices
- 5 cups vegetable broth
- 1 cup water
- 2 bay leaves
- 1 cup ditalini pasta
- 1/2 cup quinoa, rinsed
- 2 cups chopped kale, middle rib removed
- 2 teaspoons lemon juice
- grated parmesan cheese (optional topping)
- salt and pepper to taste
Directions Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is bubbling, add the chopped onion, carrot, celery, salt, and pepper. Cook, stirring often until the vegetables have softened, about 8 to 10 minutes.Add the garlic, oregano, and thyme. Cook until fragrant while stirring frequently, about 2 minutes. Add tomato paste and fully combine. Pour in diced tomatoes + juice, broth, water, and bay leaves.Raise heat to medium and bring the mixture to a boil. Then, partially cover the pot with the lid, leaving a little room to vent the top. Reduce heat to a low simmer. Cook for 15 minutes, remove the lid and add the beans, kale, pasta, and quinoa. Continue simmering on low uncovered for 20 minutes or until pasta is al dente and kale is tender. Remove the pot from the heat, stir in lemon juice, and discard the bay leaves. Garnish bowls of soup with grated Parmesan, if desired.