I am in love with anything Italian, especially its cuisine and this hearty vegetable minestrone soup is just delicious!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Pour a generous amount of olive oil in a large pot. While the oil is heating up, dice the onion. Add it in the pot. Cover with a lid and sweat for about 5 minutes on medium heat.
Wash, peel and cut carrots & celery sticks. Add them to the pan. Stir occasionally.
Wash and separate kale leaves and cut out the hard middle parts. Cut the kale leaves into thin strips and add to the pot. Add 2 cans of chopped tomatoes, 2 bay leaves, 1 liter of water and a stock cube. Season with salt (1 tea spoon). Simmer for 20 minutes. Taste, add more salt if necessary.
Now add cannelloni beans. Simmer until the vegetables are cooked to your liking. At last add small pasta shapes and cook until they are ready. Turn off the heat.
Serve in a bowl topped with generous amount of Parmesan cheese, extra virgin olive oil and some basil leaves. This soup is really nice with a slice of warm buttered toast.
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Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Total Carbohydrates 44g
Dietary Fiber 8g
* Percent Daily Values are based on a 2000 calorie diet.