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Prep and Cook time:
35 minutes
Makes: 8 servings
Our big pot of minestrone is an easy-to-make crowd pleaser. To keep things low-key, serve the soup buffet-style. Set out a pretty basket of your favorite bread along with butter and olive oil for dipping. For dessert, offer the season’s best fresh fruit with cookies.
Ingredients
3 tablespoons Olive Oil
1 onion (about 1/2 lb.), finely chopped
1 large stalk celery, finely chopped
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
8 cups chicken or vegetable broth
2 cloves garlic, minced
2 thin-skinned potatoes (about 1 lb. total), diced
2 carrots (about 1/2 lb. total), peeled and diced
2/3 cup small shell pasta or elbow macaroni
1 can (about 1 lb.) red or white kidney beans
1/4 cup tomato paste
2 cups finely shredded kale leaves or green cabbage
Salt and pepper
1 1/2 cups (6 oz.) Sonoma Jack Cheese, shredded
Instructions
1. Heat oil in a 5- to 6-quart pan over medium-high heat. Add onion,
celery, basil, rosemary, and oregano. Cook, stirring occasionally, until
onion is soft, about 7 minutes.
2. Add broth, garlic, potatoes, carrots, and pasta. Cover and bring to a
boil over high heat; reduce heat and simmer until potatoes and pasta are
tender to bite, about 20 minutes.
3. Mix in beans and their liquid, tomato paste, and kale. Simmer,
uncovered, until kale is tender to bite and soup is heated through, about
5 minutes. Season to taste with salt and pepper. Ladle soup into serving
bowls. Offer cheese to sprinkle over individual portions.
Nutritional Information
Per serving: 293 cal., 36% (108 cal.) from fat; 15 g protein; 12 g fat (4.5 g sat.); 34 g carbo (5.4 g fiber); 966 mg sodium; 19 mg chol.
