Summer's Best Minestrone
Serves 6-8
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
2 organic carrots, scrubbed and sliced
1 onion, diced
1 leek, rinsed well and sliced
3 cups sliced cabbage
2 organic potatoes, scrubbed and diced
3 cups chopped kale or chard
6 cups vegetable or chicken broth
2 tablespoons tomato paste
1/2 cup chopped parsley
2 teaspoons dried oregano
1-1/2 teaspoon dried basil
1 teaspoon black pepper
1-15 oz. can kidney beans, drained and rinsed
1-14 oz. can diced tomatoes (or 4°Fresh tomatoes, diced)
1/2 cup small pasta
Grated Parmesan for garnish
Instructions
Heat olive oil in large stockpot over medium heat. Add garlic, carrot, onion and leek. Sauté until aromatic. Add cabbage, potatoes and kale and sauté another 2 minutes. Add broth, tomato paste, parsley, oregano, basil, pepper, kidney beans, and diced tomatoes. Bring to a boil and add pasta. Cook until pasta and vegetables are tender. Serve with grated Parmesan as a garnish.