Minestrone Soup

Minestrone Soup - fill up on veggies and antioxidants!

This soup will stay fresh in the fridge for days. Reheat for a quick and healthy snack. Or serve it as a meal with a side of brown rice.

I freeze some of the leftovers in individual portions for quick de-frosting on those busy days!

Double the recipe and freeze even more!!!

Ingredients:
2 to 3 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
½ cup cabbage, chopped
½ leek, chopped
4 garlic cloves, minced
½ teaspoon dried herbs for seasoning (basil, oregano, rosemary, sage, or Italian seasoning)
2-3 tablespoons tomato paste
4 cups veggie or chicken stock
1 can kidney beans, rinsed
1-2 handfuls miniature elbow or shell noodles.
1 cup chopped kale
Sea salt and freshly ground black pepper

In a large stock pot heat olive oil over medium heat.
Add onion, carrot, and celery stalk.
Add 1 pinch sea salt and stir.
Reduce heat to low.
Cook, stirring occasionally, until veggies get soft, sweet, and slightly golden in color, about 40 minutes.
Stir in cabbage, leek, garlic, and another pinch sea salt.
Cook over low heat until veggies become soft, about 6-7 minutes.
Add dried herb seasonings and stir to coat.
Add tomato paste and stir to coat.
Add veggie or chicken stock.
Bring heat up to medium.
Add kidney beans and noodles.
Simmer until noodles are tender.
Season with salt and pepper to taste.
Remove from heat and stir in 1 cup chopped kale.

Serves 6

* This is a thick soup. Add more stock (or water) for a thinner soup.

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