Minestrone Soup

Ingredients

• •2 tbsp olive oil, plus more for serving
• •1 onion, diced
• •2 carrots, diced
• •2 celery stalks, diced
• •3 cloves garlic, minced
• •1 can diced tomatoes
• •1 can kidney beans, drained
• •4 cups vegetable broth
• •1 Parmesan rind
• •1 cup small pasta (ditalini or elbow)
• •2 cups chopped kale
• •Salt to taste
• •Pepper to taste
• •Grated Parmesan, for serving

Steps

1. 1.Heat olive oil in a large pot and sauté onion, carrots, and celery until softened, about 8 minutes.
2. 2.Add garlic and cook for 1 minute.
3. 3.Stir in the diced tomatoes, kidney beans, vegetable broth, and Parmesan rind; bring to a boil.
4. 4.Add the pasta and simmer until al dente, about 10 minutes.
5. 5.Stir in the kale, season with salt and pepper, and cook until wilted.
6. 6.Remove the Parmesan rind, then serve drizzled with olive oil and topped with grated Parmesan - the rind is what gives real minestrone its savory backbone.