Minestrone Soup

Ingredients:

• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• ½ cup dry white wine
• 2 carrots, sliced into ½ inch rounds
• 3 stalks celery, sliced into 1/2 inch pieces
• 2 red or yellow potatoes, chopped into bite sized pieces
• 4 Tbsp tomato paste
• 1 zucchini, chopped
• 1 cup green beans, cut into 1 inch pieces
• 1 cup peas
• 6 cups vegetable broth
• 1 (15 oz) can diced tomatoes
• Salt and pepper, to taste
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp red chili flakes
• 1 cup orecchiette pasta, uncooked
• 1 can cannellini beans, drained and rinsed
• 2 cups chopped kale

Instructions:

1. Heat the oil in a large heavy bottomed pot to medium heat. Cook onion until it begins to soften and becomes slightly translucent. Add garlic, cook and stir until fragrant, about 1 minute.
2. Stir in wine, scraping up any browned bits from the bottom of the pot. Allow to cook down until reduced by half, about 1 minute.
3. Add carrots, celery, potatoes, and tomato paste. Cook and stir for about 5 minutes.
4. Mix in zucchini, green beans, peas, vegetable broth, tomatoes, salt, pepper, oregano, thyme, and chili flakes. Bring to a boil and reduce heat. Cover and simmer for about 10 minutes.
5. Remove the lid, stir in pasta, kale, and cannellini beans. Bring back to a boil and reduce heat. Simmer uncovered 10 – 15 minutes, or until pasta is cooked and vegetables are tender.

Serves 4-6