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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A very nice veggie-filled minestrone. Spinach or chard could be substituted for the kale. both will cook quicker than kale so adjust cooking time accordingly Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoons tomato paste |
1/2 teaspoon thyme |
1/4 teaspoon red pepper flakes |
1 lb kale, stalks removed, coarsely chopped |
4 cups chicken broth |
2 (19 ounce) cans white beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes with juice |
Directions:
1. In a large pot heat oil over medium. Add onion and garlic. Cook, stirring occasionally until onion soften, about 7-8 minutes. Add tomato paste, thyme and red pepper flakes; stir together until onions are coated, about one minute. Add kale and cook until the kale wilts, about 8 minutes.
2. Place 1/4 of the beans in a food processor and blend just until beans are smashed (this will act as a thickener in the soup). Add all the beans to the pan as well as the tomatoes and chicken broth. Bring to a boil, reduce heat, cover and simmer until kale is tender, about 15 to 20 minutes. Season with salt and pepper.
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