Minestrone Soup

SERVES: 6-8

INGREDIENTS

• 3 Tbsp oil

• 1 medium onion, chopped

• 1 medium carrot, peeled & chopped

• 1 stalk celery, chopped

• 1 tsp Kosher salt

• 1 tsp black pepper

• 3 cloves garlic, minced

• 1 tsp fresh oregano or ½ tsp dried oregano

• 1/3 cup macaroni

• 1 small zucchini, diced

• 1 (15 oz.) can white beans, drained & rinsed

• 4 cups chicken or vegetable stock

• 1 (15 oz.) can diced tomatoes, keep juice

• 2 cups kale, de-stemmed and chopped into bit-sized pieces

• 2 Tbsp fresh basil, chiffonade or 1 Tbsp dried basil

DIRECTIONS

1. Cut all the vegetables into ½ inch pieces or smaller.

2. Heat oil over medium-high heat in a large pot. Add onion, carrot, celery, salt, and pepper. Sauté until onion becomes soft—about 3 minutes.

3. Add garlic and dried oregano and cook about 30 seconds.

4. Add stock, pasta, and tomatoes. Bring to a boil.

5. Reduce heat and simmer for 8 minutes; add zucchini and beans and cook for 3 more minutes.

6. Add kale and cook for about 4 minutes. Turn off heat, stir in basil. Adjust seasoning and serve.

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