Sometimes I find it difficult to cook on Monday nights… just because it’s Monday, after all!? But this easy Minestrone soup comes together quickly, feeds a small crowd and will leave you not only full but proud of how you started off your week of suppers!
Ingredients: Feeds 6 – 8
- 4 cups low sodium chicken stock
- 1, 15 oz can diced tomatoes with juice (I like Muir Woods, Fire Roasted)
- 1, 15 oz can dark kidney beans, drained
- 1 bunch of celery, chopped
- 3 – 4 carrots chopped
- 1 cup chopped kale (I use Lacinto)
- 1 sprig rosemary
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp oregano
- 2 cups uncooked pasta (something small in size like Pipette)
- Bring a small pot of salted water to a boil for the pasta and cook according to package directions.
- Meanwhile, in a large pot over medium heat, combine the other ingredients and bring to a boil then reduce to a simmer. Cook for 20 – 30 minutes or until veggies are fork tender. Remove rosemary stem.
- Drain pasta and add to the soup. Taste and add additional salt and/or pepper if desired.
- This soup can be made ahead and reheated. If planning on doing so, leave out the pasta until you’re ready to reheat and serve or it will soak up all the liquid!
- Try adding additional protein like meatballs! Leftover meatballs work great but if not, I always have Trader Joe’s mini party meatballs in my freezer and they work like a charm!