Hearty Italian Minestrone

The cannellini beans give this traditional Italian soup fiber and protein. An easy weeknight dinner that makes great leftovers, this hearty soup is a great way to eat your vegetables on a cold winter night. This recipe comes to us from Kristie Middleton‘s book, MeatLess: Transform the Way You Eat and Live—One Meal at a Time, courtesy of De Capo Press.

Serves 4 to 6

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 1 15-ounce can diced tomatoes in juice
• 2 carrots, chopped
• 1 medium zucchini, chopped
• 5 cups low sodium vegetable broth
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 cup alphabet, macaroni, or other pasta
• 1/2 bunch kale, torn into bite-size pieces
• 1 15-ounce can cannellini beans, rinsed, and drained
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• Chopped fresh basil or a sprig of parsleyfor garnish

Directions:

In a large stockpot, saute onion in olive oil on medium heat until translucent, about 3 minutes. Add garlic and continue to cook for another minute.

Add tomatoes, carrots, zucchini, broth, salt, and pepper. Bring to boil. Add pasta and cook for 7 to 9 minutes until al dente. Stir in kale, beans, tomato paste, thyme, and basil. Simmer for 5 minutes more.

Garnish with more chopped fresh basil or a sprig of parsley.

PRO-TIP: Ladle soup into individual containers, allow to cool, seal containers, and freeze for up to three months for easy work lunches or quick homemade dinners!