Gen's Kale Minestrone Soup
Why I Love This Recipe
FEATURING: Kale, onion, garlic, carrots, peppers, and tomatoes (fresh or canned).
A simple but hearty soup perfect for any fall day (or any other day, actually)!
Ingredients You'll Need
2 Tbsp olive oil
1 onion, chopped
1 garlic clove (or 1 garlic scape), chopped
2 carrot, diced
1-2 sweet pepper(s), chopped (optional)
4-6 kale leaves, stem removed and cut in thin ribbons (chiffonnade) and then roughly chopped
1 x 14 ounce can of diced tomatoes (or 3-4 tomatoes, diced)
2 bay leaves (optional)
1 Tbsp dried oregano
1 teaspoon dried basil (optional)
1-2 tsp salt, or to taste
1 cup small pasta (ex.: orzo, macaroni, etc.)
6.5-7 cups of water (or vegetable stock)
1 x 19 oz can of kidney beans, rinsed and drained
Heat up olive oil in a large pot on medium-high heat. When hot, add onion and sautée a few minutes, until translucent. Add garlic and sautée 1 min more. Add the carrots, sweet peppers, and kale and sautéed 2 min more. Add the bay leaves, the oregano and basil, salt and pepper and pasta and mix well. Add the diced tomatoes. Now add the water and bring to a boil and then reduce to a simmer for approx. 15-20 min. Add kidney beans and cook 5 min more. Check pasta- if cooked (soft and tender), turn off heat. Serve (make sure to remove bay leaves first) and enjoy!