Minestrone

description:

A mostly vegetarian soup that's full of hearty vegetables.

ingredients:

3 Tbsp olive oil
1 medium onion, chopped (should be twice amount of carrots)
2 carrots, peeled and chopped
4 ribs celery, chopped (should be equal amount as carrots)

1/2 tsp dried oregano
1/2 tsp dried thyme
4 cloves garlic, minced
1/4 cup tomato paste

2 cups butternut squash, chopped

28 oz can diced tomatoes (and tomato juice in the can)
4 cups broth
2 cups water
1 tsp sea salt
2 bay leaves
pinch red pepper flakes
ground pepper

112 g elbow pasta
1 cannellini beans, rinsed and drained
2 cups kale, chopped

instructions:

1) Heat oil in a dutch oven. Add onion, carrot, and celery. Cook until softened.

2) Add dried spices and cook for 1 minute. Add garlic and cook for 30 seconds.

3) Add tomato paste and cook for 1 minute.

4) Add tomatoes, butternut squash, broth, and water. Add salt, bay leaves, red pepper flakes, and a generous amount of pepper.

5) Bring to boil and then partially cover and reduce heat. Cook until the butternut squash is tender, about 15 minutes.

6) Add pasta, beans, and kale. Cook until pasta is soft, about 10 minutes.

source:

Cookie + Kate