Minestrone

Soup

WHY MAKE THIS RECIPE?

If you're a soup fan, you'll love this recipe. Packed with healthy veggies, it has a variety of textures, bold flavor and it's a wonderful bowl of comfort!

INGREDIENTS

- 6 slices bacon - 4 cloves garlic - 1 yellow onion - 3 stalks celery -2 cups kale pieces -1/4 cup basil -64 oz beef broth - oregano, thyme, salt and pepper

INGREDIENTS

-15 oz diced tomatoes -15 oz red kidney beans -2 cups uncooked penne pasta -2 bay leaves -1/2 cup parmesan cheese

STEP 1

In a Dutch oven or large cast iron pan, cook the bacon pieces over medium heat until crispy. Drain grease from pan but don't remove bacon.

STEP 2

Add the olive oil, garlic, onion, celery, kale, basil, salt, pepper, oregano and thyme. Cook until the veggies are soft and fragrant, about 5 minutes.

STEP 3

Add the broth, tomatoes, beans, pasta and bay leaves. Bring to a boil over medium-high heat.

STEP 4

Reduce heat to medium-low and simmer for 20 minutes, or until pasta is cooked through. Discard the bay leaves. over the tops!

RECIPE NOTE

Add red pepper flakes and/or cayenne pepper to the soup for a spicy kick! Replace bacon with 1/2 pound of ground beef, if desired.