04/12/2024
*Momma Sara’s Minestrone*
*INGREDIENTS*
•Drizzle extra virgin olive oil
•1 large onion, chopped
•6 large garlic cloves, smashed and chopped
•4 medium/large carrots, peeled and diced
•4 celery stalks, diced
•2 bell peppers, diced - I used one red and one yellow bell pepper
•3 large russet potatoes, peeled and chopped in 1-1 1/2 inch cubes
•2 – 15.5 ounce cans of either cannellini, northern, chickpea, or butter beans (use whichever you prefer) - drained & rinsed
•1 - 15.5 ounce can of diced tomatoes (or use 1-2 fresh chopped tomatoes in the sauté step)
•Salt (2-3 teaspoons if using water instead of vegetable broth or less salt if using vegetable broth)
•Ground black pepper, to taste
•1 tablespoon garlic powder
•1-2 tablespoon Italian seasoning
•2 bay leaves
•1/2 teaspoon red pepper flakes (optional, more or less, to taste)
•Fresh Kale, chopped, without stems (I used 1 fresh bunch)
•Vegetable broth or Water - approximately 6 cups (or according to your desired consistency) - Remember to adjust seasoning to taste if using water.
*Suggested Kitchen Equipment:*
Large Dutch Oven or Soup Pot
*INSTRUCTIONS*
•In a large dutch oven or soup pot on medium heat, add a drizzle of extra virgin olive oil (May also use the water/broth sauté method for fat-free recipe.)
•Add the chopped onion, carrots, celery, bell peppers, and red pepper flakes and cook until soft, about 5 minutes until the vegetables are soft.
•Add the smashed/chopped garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant.
•Add the diced potatoes, drained beans, diced tomatoes (if using fresh tomatoes include them in the sauté step), garlic powder, Italian seasoning, bay leaf, salt, pepper, and vegetable broth or water to the pot, stir and bring to a boil.
•Reduce heat to medium-low and cook for 15-20 minutes until the potatoes are tender.
•Add the kale and simmer for another 5 minutes, or until the kale is tender but not brown.
•Taste and adjust seasoning, if needed.
•Top with Cashew Parm and enjoy!
