Minestrone Soup

by Lynn Lilly, Oct 07 2014
There is really nothing better than a hot bowl of soup on a chilly fall day. 

We love love love white beans and this soup is packed full of 'em. The kale adds a healthy punch of color and the potatoes add a hearty texture to this already filling bowl of deliciousness. This may just be our new favorite fall soup!

Let's just say I got my big bowl of this and sat on the couch for an embarrassing number of hours after I made this. Cold days are my absolute favorite. This recipe is perfect for your next cozy night in!

Serves 6
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 4 medium carrots, diced
  • 4 celery stalks, chopped
  • 1 zucchini, diced
  • 2 minced garlic cloves
  • 1 cup of kale, chopped
  • 1/2 tsp rosemary, chopped
  • 5 small yukon gold potatoes
  • 1-15 oz can diced tomatoes
  • 4 cups chicken broth
  • 1-15 oz can cannelini beans
1. In a large pot, heat oil over medium heat and add onions, carrots, celery, and zucchini. Saute until tender.
2. Add the garlic and rosemary and cook for an additional 2 minutes.
3. Add the kale, potatoes and chopped tomatoes.
4. Add the chicken stock and the cannelini beans and stir.
5. Allow soup to simmer for ~40 minutes or until potatoes are tender and serve!

Happy fall!

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