Minestrone Soup with Kale and Spinach Linguini
There is nothing better than coming home to a warm, fresh pot of soup-especially when it's winter and you've got the sniffles. I mean who wouldn't want to come home to that? Well, I was the sick one this week so really my husband came home to it but enough with the specifics. This Minestrone Soup is so delicious. I wish I could tell you that I have an exact recipe and I make it this way all the time but I would be lying. Whenever I make soups I try to use the best of what I can find and it's pretty hard to mess it up. As long as you have fresh, seasonal veggies to throw in I guarantee it will be great!
My Minestrone Soup is so delicious I almost had three bowls of it. After the second bowl I was stuffed! There are so many healthy and filling ingredients in the soup. It took almost no time to prepare and I just let it sit on the stove for hours until my beloved arrived and dinner was served. This soup will be ready to eat after 45 minutes but we all know how much good a few more hours will make it. Now let's get our veggies rounded up and get to cooking!
Minestrone Soup with Kale and Spinach Linguini
1 Tbs. Extra Virgin Olive Oil
1 Large Spanish Onion, diced
3 Cloves of Garlic, minced
2 Carrots, diced
2 Stalks of Celery, diced
1 Large Zucchini, diced
Freshly Cracked Salt and Pepper
5/6 Sprigs of Thyme, leaved stripped
1 28 oz. Can Crushed Tomatoes w/ Basil (or just add basil)
1 box of Trader Joe's Hearty Vegetable Broth
2 to 3 Cups of Water (optional)
1 Tsp. Consume
1 Tbs. Parsley Flakes
1 Tsp. Cumin
My Minestrone Soup is so delicious I almost had three bowls of it. After the second bowl I was stuffed! There are so many healthy and filling ingredients in the soup. It took almost no time to prepare and I just let it sit on the stove for hours until my beloved arrived and dinner was served. This soup will be ready to eat after 45 minutes but we all know how much good a few more hours will make it. Now let's get our veggies rounded up and get to cooking!
Minestrone Soup with Kale and Spinach Linguini
1 Tbs. Extra Virgin Olive Oil
1 Large Spanish Onion, diced
3 Cloves of Garlic, minced
2 Carrots, diced
2 Stalks of Celery, diced
1 Large Zucchini, diced
Freshly Cracked Salt and Pepper
5/6 Sprigs of Thyme, leaved stripped
1 28 oz. Can Crushed Tomatoes w/ Basil (or just add basil)
1 box of Trader Joe's Hearty Vegetable Broth
2 to 3 Cups of Water (optional)
1 Tsp. Consume
1 Tbs. Parsley Flakes
1 Tsp. Cumin
1 Bay Leaf
1 Can of Cannelloni Beans, rinsed
1/2 Bunch of Kale (the other half we'll use for our Parm Chips!)
1/2 Box of Spinach Linguini, broken in half
In a large soup pot heat up your Extra Virgin Olive Oil, add Onions and sauté until transparent. Add the Garlic, Celery and Carrot along with some Salt and Pepper and sauté for 5 minutes on a medium heat. Add the Zucchini along with the Fresh Thyme leaves. Next add the Tomatoes with Basil, Vegetable Broth, Water, Consume and Spices. For the Cannelloni beans you want to rinse them well before adding to the soup. Also you can crush half of the beans before adding them in for a heartier texture. Cover the soup and leave on low heat for at least 45 minutes. Before serving, rip up the Kale and throw it in. Taste to make sure all spices are on point. Raise the heat to medium and add the halved Linguini. Once the pasta is al dente the soup is ready to serve!
You can top it with Parmesan or you can make Parmesan Kale Chips like I did!
Parmesan Kale Chips
Preheat oven to 375 degrees. Rip up the Kale and lay out on a single layer on a sheet tray sprayed with Olive Oil Pam. Spray the leaves with the Olive Oil Pam. Add Freshly Cracked Salt and Pepper to all the leaves. Mix to combine. Sprinkle the top with lots of Parmesan Cheese. Keep in the oven for at least ten minutes or until super crispy. Enjoy!
1 Can of Cannelloni Beans, rinsed
1/2 Bunch of Kale (the other half we'll use for our Parm Chips!)
1/2 Box of Spinach Linguini, broken in half
In a large soup pot heat up your Extra Virgin Olive Oil, add Onions and sauté until transparent. Add the Garlic, Celery and Carrot along with some Salt and Pepper and sauté for 5 minutes on a medium heat. Add the Zucchini along with the Fresh Thyme leaves. Next add the Tomatoes with Basil, Vegetable Broth, Water, Consume and Spices. For the Cannelloni beans you want to rinse them well before adding to the soup. Also you can crush half of the beans before adding them in for a heartier texture. Cover the soup and leave on low heat for at least 45 minutes. Before serving, rip up the Kale and throw it in. Taste to make sure all spices are on point. Raise the heat to medium and add the halved Linguini. Once the pasta is al dente the soup is ready to serve!
You can top it with Parmesan or you can make Parmesan Kale Chips like I did!
Parmesan Kale Chips
Preheat oven to 375 degrees. Rip up the Kale and lay out on a single layer on a sheet tray sprayed with Olive Oil Pam. Spray the leaves with the Olive Oil Pam. Add Freshly Cracked Salt and Pepper to all the leaves. Mix to combine. Sprinkle the top with lots of Parmesan Cheese. Keep in the oven for at least ten minutes or until super crispy. Enjoy!
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