Minestrone Soup

Name: Minestrone Soup
Ingredients: 2 Tablespoons Olive Oil; 1 whole Onion, Chopped; 2 whole Carrots, Chopped; 2 whole Celery Stalks, Chopped; 2 whole Garlic Cloves, Minced; 1 bunch Kale, Medium, Chopped; 1 whole Potato, Russet, Cubed; 1 can (14 Oz. Can) Diced Tomatoes; 4 cups Beef Broth, Low-sodium; 1 can (15 Oz. Can) Cannellini Beans, Drained, Rinsed, And Mashed A Bit; 1 ounce, weight Parmesan Cheese Rind; 2 Tablespoons Parsley, Fresh, Italian Flat Leaf, Chopped; 1 pinch Salt And Pepper, to taste

13 ingredients

3 steps

Ingredients

2 Tablespoons Olive Oil
1 whole Onion, Chopped
2 whole Carrots, Chopped
2 whole Celery Stalks, Chopped
2 whole Garlic Cloves, Minced
1 bunch Kale, Medium, Chopped
1 whole Potato, Russet, Cubed
1 can (14 Oz. Can) Diced Tomatoes
4 cups Beef Broth, Low-sodium
1 can (15 Oz. Can) Cannellini Beans, Drained, Rinsed, And Mashed A Bit
1 ounce, weight Parmesan Cheese Rind
2 Tablespoons Parsley, Fresh, Italian Flat Leaf, Chopped
1 pinch Salt And Pepper, to taste

Directions

1

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute for about 10 minutes. Add the kale and potato, and saute for 2 more minutes. Add the tomatoes and beef broth.
2

Drain and rinse the beans. Mash them a bit to your liking. Add them to the soup along with the cheese rind. Bring to a boil. Cover and simmer for about 15 minutes. Throw in the parsley, and salt and pepper to taste. Careful, this soup already has a lot of flavor.
3

Enjoy! (Don't eat the rind.)