October 10, 2016
Try this quick Minestrone Soup recipe that combines chunky vegetables, white beans, and frozen chopped kale to create a warm dish that is rich in flavor.
2 tablespoons canola oil
1 cup frozen chopped vegetable seasoning blend (onion, celery, bell pepper)
3/4 cup chopped fresh carrots
2-1/2 cups water
1 can (14.5 ounces each) diced tomatoes, undrained
1 can (15 ounces each) Great Northern beans, drained
1-1/2 cups tomato sauce
2 cups frozen chopped kale
1/2 cup Mueller’s® small sea shells, uncooked
Grated Parmesan cheese, optional
1Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender.
2Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
3Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.
Substitute your favorite fresh vegetables in place of frozen.
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