Minestrone Soup

Name: Minestrone Soup
Ingredients: 14 cup olive oil; 1 small onion, chopped; 4 garlic cloves, minced; 6 cups kale, washed and chopped; 12 cup zucchini, chopped; 12 cup green beans; 12 cup cauliflower, chopped; 12 cup broccoli, chopped; 1 (14 ounce) can diced tomatoes with juice; 1 cup whole wheat macaroni; 5 14 cups reduced-sodium chicken broth; 2 cups water; 34 teaspoon salt; 12 teaspoon black pepper; 1 (19 ounce) can cannellini beans, rinsed and drained; grated parmesan cheese

16 ingredients

6 steps

Ingredients

14 cup olive oil
1 small onion, chopped
4 garlic cloves, minced
6 cups kale, washed and chopped
12 cup zucchini, chopped
12 cup green beans
12 cup cauliflower, chopped
12 cup broccoli, chopped
1 (14 ounce) can diced tomatoes with juice
1 cup whole wheat macaroni
5 14 cups reduced-sodium chicken broth
2 cups water
34 teaspoon salt
12 teaspoon black pepper
1 (19 ounce) can cannellini beans, rinsed and drained
grated parmesan cheese

Directions

1

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes.
2

Add kale and saute, stirring, 1 minute.
3

Add vegetables, tomatoes with juice, pasta, broth, water, slat, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente.
4

Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes.
5

Season with salt and pepper.
6

Top with parmesan.