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Recipe of the Month: Minestrone Soup
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1 medium zucchini, chopped
2 ribs of celery, chopped
2 carrots, chopped
1 medium potato, peeled & cut into 1/2-inch cubes
1 (28 oz) can of crushed tomatoes
4 cups of reduced sodium chicken broth
1 (15 1/2 oz) can chickpeas (garbanzo beans), drained and rinsed
1 cup kale, finely chopped
1/2 cup small pasta shells
1/2 cup grated Parmesan cheese
Heat 2 tablespoons olive oil in a large Dutch oven over medium high heat. Add oinion and garlic; saute 4 minutes or until softened. Add chopped zucchini, celery, carrots, and potato. Cook for 2 minutes.
Add crushed tomatoes, broth, and chickpeas; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
Add the kale and pasta; cook until both are tender about 6-8 minutes. Ladle into bowls and top with grated cheese.
Makes 6-8 servings.
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