Wait, is all minestrone vegetarian? Let’s not google it. I’m leaving the title. Also I’m leaving the chicken stock. So it’s not FULLY vegeta- never mind.
This soup is a cold-weather-no-brainer. Beans and pasta for guts, loads of veggies for HAYELTH, some fire-roasted tomatoes because this is rebellion in the middle age, and a hit of lemon because we know how to live.
Let us peepeth.
Honestly, the only prep is the veggie dicin’ and mincin’. A few cans to open, a bag of kale to open, a box of pasta to open and a lemon to cut in half. Can you dig?
(the answer is yes. yes, you can.)
Also I SUCK and completely forgot to get in-process photos. (I was too busy getting video for the reel!)
Actually, are those helpful? Or are they so 2010? I’ve always liked seeing process, but I also really love blogs that are minimal and show only the final product. Or maybe a couple of process. I don’t know. I feel like I don’t know how to blog anymore. Are y’all still into this? We are, right? We are!
We are.
Look at this deliciousness. You’ve sautéed your veggies, you’ve added beans and tomatoes, then the stock, then the pasta, then the kale. Let her cook and simmer. Salt as you go and add that hit of fresh lemon at the end for that vibrant WOWZA. (<—sorry)
Soups like this speak to me. The simplicity, the ease. The haul of veggies plus carbs for comfort. It just lands, ya know.
Add some either grated or freshly shaven (shaven?) parmesan at the end plus a good grind of black pepper. You’re set. You’re all set.
Remember the whole no-brainer thing I mentioned? ^^^
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Ingredients
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 (14.5 oz) can pinto beans, drained and rinsed
- 2 (15 oz) cans fire-roasted tomatoes
- 4 cups chicken stock
- 1 cup mini shells pasta
- 4 cups kale
- Lemon
- Parmesan cheese for garnish
- Coarse salt
Instructions
- In a large soup pot, add 2-3 Tbs. extra-virgin olive over a medium high. Add the onions, carrots and celery. Season with a pinch of salt and sauté about six minutes, until the veggies have taken on a little color and are beginning to soften. Add the garlic and sauté another minute or so, until the fragrance punches you in the face.
- Add the pinto beans and fire-roasted tomatoes. Give this a stir and add another pinch of salt. Add the stock, bring to a boil, add the pasta, then reduce the heat and let it simmer for ten minutes. Stir in the kale to wilt. Let’s taste it. More salt! Add a good pinch plus juice from half the lemon. Stir it. Theeeere we go.
- Ladle into soup bowls and garnish with freshly shaved parmesan cheese! A grind of black pepper to finish? Yeah, yeah.
- Serves 4-6.
P.S. Go vote!
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