Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 medium carrots, diced
- 4 celery stalks, chopped
- 1 medium zucchini, diced
- 2 garlic cloves, grated
- 1 cup of kale, chopped
- 1 sprig of rosemary, finely chopped
- 5 small or 2 large gold potatoes, peeled and cubed
- 1-15 ounce can chopped tomatoes
- 3½ cups beef stock or vegetable stock if you prefer
- 15 ounces dried cannellini beans, soaked overnight * see note
- Parmesan cheese ** see note
Recipe Description
An easy, yet very flavorful Autumn minestrone soup. Not just for Autumn, this soup hearty enough to be a complete meal anytime the weather is cool. There’s no reason to buy canned soup when you can make a batch of this soup and keep it in the fridge or freezer.
I haven’t eaten canned soup for as long as I can remember. From what I can remember it’s not very good. Despite the ad’s that say ‘new improved flavor’ or ‘lower sodium’, doesn’t matter, don’t care. It’s still salty mush to me that has been sitting in can on a shelf for months and all it’s nutritional value packed up and left before it even left the factory, sounds appetizing doesn’t it?
