Minestrone Soup (RECIPE)

Minestrone Soup (RECIPE)

Ingredients

• 2 tablespoons extra virgin olive oil (Kasadrinos EVOO)
• 1 large diced onion ½” dice
• 2 diced stalks celery ½” dice
• 3 large sliced carrots ½” dice
• 2 large cloves garlic minced
• ½ teaspoon kosher salt
• 1 teaspoon whole fennel seed lightly crushed with a mortar and pestle
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼-½ teaspoon crushed red pepper flakes
• 2 bay leaves
• 8 cups vegetable broth
• 15 ounce can kidney beans not drained
• 15 ounce can diced tomatoes in their juice
• 15 ounce can crushed tomatoes
• ½ pound diced red-skinned potatoes peeled and cut into ½” dice
• ½ pound green beans trimmed and cut into 1/2″ pieces
• ⅓ cup quinoa
• 3 cups chopped curly kale (from about 3 kale leaves) tough stems removed

Instructions

• 1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Stir in 1 large diced onion, 3 large sliced carrots, 2 diced stalks celery and ½ teaspoon kosher salt Cook for 3-5 minutes, stirring occasionally, until the vegetables are tender and the onions and celery start to look translucent.

• 2. Stir in 2 large cloves garlic, 1 teaspoon whole fennel seed, 1 teaspoon dried basil,1 teaspoon dried oregano and ¼-½ teaspoon crushed red pepper flakes, and cook for 1-2 minutes until aromatic.

• 3. Add 8 cups vegetable broth , 2 bay leaves, 15 ounce can kidney beansin their liquid, 15 ounce can diced tomatoes in their juice in their liquid and 15 ounce can crushed tomatoes and stir to combine. Bring to a boil, stirring occasionally.

• 4. Add ½ pound diced red-skinned potatoes, and ½ pound green beans, and ⅓ cup quinoa. Bring the pot back to a boil, then reduce heat to a simmer. Cook for 10-12 minutes or until the potato is tender and the germ of the quinoa starts to unfurl.

• 5. Stir in  3 cups chopped curly kale and cook until the pasta is done, about 8-10 minutes. Taste for seasoning and adjust as necessary.

• 6. Ladle the minestrone into bowls and serve with grated parmesan cheese.

Enjoy!!

Servings : 8
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 227kcal

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