We are "souper" excited about our Minestrone soup, it's souper easy to make and souper delicious to eat. It's hearty enough to stand alone, yet perfectly matched with a fresh garden salad. We are sure you will agree, our Minestrone soup is more than good, it's souper good!
Prep Time: 20 Completion Time: 35 Serving Size: 8
3 T olive oil
3 cloves garlic, minced
2 large kale leaves, destemmed & chopped
1 onion, diced
1 cup diced celery
6 cups light vegetable broth
6 Roma tomatoes, diced
15oz navy beans
2 bay leaves
1 tsp oregano
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried sage
1 cup pasta (ditalini or elbow), cooked
salt and pepper to taste
Garnish with parsley
Heat olive oil in a large stock pot over medium heat. Stir in kale, onions, celery and garlic, sauté until onions are translucent.
Add tomatoes and broth and bring to a boil, reduce heat and stir in beans, bay leaves, oregano, thyme, basil and sage. Allow to simmer for 20 minutes.
Add pasta and season with salt and pepper to taste.
Serve garnished with Hard Parm and parsley.
For a pancetta style Minestrone, use a vegan ham flavored vegetable broth with our diced Hamm Loaf.