Weeknight Winter Minestrone
This winter warmer comes together quickly, but tastes like it has been simmering for ours!
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 2 carrots chopped
- 3 stalks celery, sliced
- 2 bunches lacinato kale, thinly sliced
- 3 garlic cloves minced
- 28 oz can crushed tomatoes
- 1 tbsp rosemary dried
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 bay leaves
- 1 tsp salt
- Ground black pepper to taste
- 1 tsp Calabrian chile paste or 1/8 tsp red chile powder
- 6 cups vegetable stock
- 1 can kidney beans (undrained)
- 1 can cannellini beans (undrained)
- 1 cup uncooked small shape whole grain pasta (orecchiette, gluten free shells, or ditalini)
- 1 bunch fresh parsley finely chopped or 1 tsp dried
- Italian blend cheese, parmesan, or nutritional yeast for serving
- More olive oil and chile paste for serving
- More salt and pepper to taste
-Heat olive oil in stock pot over medium heat. Add onions, sprinkle with a little salt and sauté until translucent.
-Add garlic and sauté until fragrant, about 30 seconds.
-Add remaining ingredients through vegetable stock and simmer until vegetables are tender, about 45-60 minutes. Alternatively, add all ingredients through stock into instant pot and pressure cook for 30 minutes.
-Add beans and pasta and dinner until pasta is tender, about 10 minutes.
-Season with salt and pepper to taste.
Add desired garnishes and enjoy!