Try the warmth and conviviality of a hot soup. This Winter Minestrone soup is quick and easy to prepare and wonderful to enjoy with crispy Italian bread.
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 carrots, chopped
- 3 cloves garlic, chopped
- Coarse sea salt and freshly ground pepper
- 1 bunch kale, stems removed, leaves coarsely chopped
- ½ teaspoon fresh basil
- ½ teaspoon crushed red pepper
- 1 pound dry white beans, soaked overnight
- 1 can of diced tomatoes, au jus
- ½ lb ditalini pasta
- Locatelli Romano grated, to finish off
- In a large saucepan, heat oil over medium heat.
- Add the onion and garlic, salt and pepper. Cook, stirring occasionally, until the onion is translucent.
- Add cabbage leaves, basil and crushed red pepper. Cook, stirring, until cabbage begins to wilt, 2 to 4 minutes.
- Add all the beans to the pan, along with the tomatoes with their juice and 4 cups of water. Bring to a boil, reduce heat, cover and simmer until cabbages are tender, 15 to 20 minutes.
- Add the ditalini pasta and cook for another 10 to 12 minutes.
- Season with salt and pepper; serve with grated Locatelli Romano, if desired.
Recipe and Photo courtesy of: TheUrbanSpork.com