Minestrone Soup

This one's a keeper! I find myself whipping a large pot of this soup up every time we have company for lunch. It's one of those recipes that always goes far...people always love...kids too!...and it's packed with lots of healthy goodness. As Jay would say...every time..."it tastes like I'm literally eating a bowl full of fresh vegetables, it's so good"...well honey, that's because you are! It's basically the only way I can get him to eat kale:) Hope your family enjoys it too! Why not have some company for lunch and try it out on them:) From start to finish this soup takes 30 minutes...gotta love that!

Minestrone Soup

I Tbsp olive oil
1 large onion, diced
4 large carrots, chopped
6 cloves garlic, minced
1 can diced tomatoes
1 can crushed tomatoes
1 can kidney beans, drained and rinsed
2 cups chicken or vegetable stock
2 cups water
4 cups kale or spinach, finely chopped
1/2 cup rotini (I use brown rice pasta rotini)
1/2 tsp red pepper flakes
1/2 tsp pepper
4 Tbsp basil
2 Tbsp balsamic vinegar (optional)
1/2 cup Parmesan cheese (optional)

Heat oil in large pot over medium heat. Add onion and saute until almost cooked, approximately 5 minutes, stirring often.

Add carrots and garlic, saute for 3 minutes, stirring often.

Add tomatoes, beans, stock and water. Bring to a boil.

Add kale, rotini, red pepper flakes, and pepper. Bring back to a boil, cover, reduce to simmer and cook for 10-12 minutes or until pasta is cooked.

Add basil and balsamic vinegar, if using, stir and serve. If desired, sprinkle bowls with Parmesan cheese.

Adding the balsamic sounds a little funny, I know, but it really gives the soup a nice zip...try it out!

Enjoy!