Minestrone

Serves 8
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Dietary Gluten Free, Oil Free, Vegan
Meal type Soup

Ingredients

  • 8 cups vegetable broth
  • 1 can crushed tomatoes (28oz)
  • 1 can cannellini beans (15oz, drained and rinsed)
  • 1 cup uncooked whole wheat or GF macaroni (or other small pasta)
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup diced mushrooms
  • 1 tablespoon minced garlic
  • 1 sprig fresh rosemary (or 1 tsp dried)
  • 1 sprig oregano (or 1 tsp dried)
  • 2 bay leaves
  • 1 teaspoon dried basil (If using fresh, don't add until right before serving.)
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chopped kale, spinach, or chard (I prefer kale, but use whatever you have.)

Optional

  • splash red wine vinegar (If your canned tomatoes don't have a lot of taste.)
  • 2-4 cups water (As needed, if it gets too thick.)

Directions

1. Combine all ingredients, except kale (or spinach or chard) in a stock pot.
2. Bring to a boil. Lower the heat and simmer until pasta is done, about 1/2 an hour.
3. Remove herb stems and bay leaves. Then, add some water and/or vinegar, if necessary.
4. Add the kale (or spinach or chard), heat through, and serve.