Easy Minestrone Soup
 
 
Makes 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 strips thick-cut bacon, cut into lardons
  • 1 red onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 small leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
  • 1 zucchini, diced
  • 1 garlic clove, minced
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • 1 28 oz. can whole peeled tomatoes
  • 1 15 oz. can cannellini beans, rinsed and drained
  • 1 large Yukon Gold potato, diced
  • 4 cups chicken broth
  • ½ cup ditalini or other short pasta
  • 4 cups packed torn kale leaves
  • 8 fresh basil leaves, plus more for garnish
  • sea salt and freshly ground black pepper, to taste
  • finely grated Parmesan cheese (for topping)
Instructions
  1. In a large pot, heat olive oil over medium heat. Add bacon and cook until fat renders, 3-5 minutes.
  2. Add next eight ingredients (onion through dried oregano) and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
  3. Add tomatoes with juice, crushing with your hands as you add them, and ⅓ cup water. Add beans, potato and chicken broth and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 30 minutes.
  4. Meanwhile, bring a medium pot of salted water to a boil. Cook ditalini 2 minutes less than al dente according to package directions. Drain and set aside.
  5. Add kale to pot with soup and simmer for 5 minutes. Add basil and cooked pasta and stir to combine. Season with salt and pepper to taste. Garnish with additional basil and Parmesan cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-minestrone-soup/