With green beans, kidney beans, kale and pasta, this vegetarian minestrone soup and its wonderfully herby tomato broth, is full of hearty ingredients.
1 tablespoon olive oil
1 small onion, roughly chopped
2 medium carrots, peeled and roughly chopped
1 celery stalk, roughly chopped
2 garlic cloves, minced
1–28 ounce can crushed tomatoes
4 cups low-sodium vegetable broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1–15 ounce can kidney beans
1 cup trimmed green beans, cut 1/2-inch long
1 cup chopped kale
3 ounces dried small to medium pasta (shells or orrechiette)
Fresh chives for serving
Shaved Parmesan and chopped parsley for serving
In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes. Add the garlic and continue cooking until the garlic is fragrant, about 1 minute.
Add the tomatoes, vegetable broth, rosemary, oregano, salt and pepper. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes until the soup thickens slightly. Add the green beans and continue cooking for 5 minutes. Stir in the kale letting it wilt.
In a separate small sauce pan, cook the pasta according to package instructions until al dente.
Divide the soup into bowls, adding pasta and garnishing Parmesan and chopped parsley.