vegetable (minestrone) soup

Ingredients:

• 1-2 tablespoon olive oil

• 1 white or yellow onion, diced

• 2 stalks celery, diced

• 1 cup organic frozen peas & carrots

• 8 small baby gold potatoes, diced into 4th (if you want to chop them small go for about 1 cup diced potatoes)

• 1/2 White Cabbage, chopped

• 1 (28 ounce) can fire roasted crushed tomatoes

• 1 (15 ounce) can kidney beans, rinsed and drained

• 6 cups vegetable broth

• 1 teaspoon Italian seasoning (you can use poultry seasoning if you don’t have Italian seasoning on hand)

• 1/2 teaspoon red pepper flakes

• 3/4 teaspoon salt, plus more to taste

• Freshly ground black pepper

• 10-15 green beans, trimmed and cut into 1 inch pieces

• 4 cups kale (you can sub for spinach)

• 4 ounces small shells or fusilli

• 1 (11 ounce) container of Pesto Sauce (optional)

• Freshly grated parmesan

• Baguette

Directions:

1. Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, and potatoes. Saute for 3-5 minutes or until onions soften. (If you’re using larger sized carrots, add them into this mix now!)

2. Next add in crushed tomatoes, kidney beans, white cabbage, frozen peas and carrots, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

3. Next stir in the green beans, kale and dried pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender.

4. Pesto Option: Pour your soup into a bowl and add a spoonful of pesto-stir.

5. Freshly grate some parmesan cheese on top and enjoy with your favorite baguette on the side.

   PRO TIP: If you’re worried about your pasta shells absorbing all your soup broth, make the pasta on the side and add once the soup is done. Keep extra vegetable broth in your pantry in case