MEGAN'S MINESTRONE SOUP

With the chilly weather approaching and since I'm trying hard to cook healthier, I took a stab at Minestrone Soup.  I hope you enjoy my version.  Many friends are staying away from pasta and carbs so if that's you just leave out the d'italini.  If you have green beans or zuccini in the frig, by all means add them!

2 tablespoons extra-virgin olive oil

1/2 onion, diced

2 cloves garlic, minced

2 stalks celery, diced

2 large carrot, diced

Herbs – 1 teaspoon dried oregano and 1 teaspoon dried basil OR a handful of fresh thyme leaves separated from stems (more work but really lovely)

Kosher salt and freshly ground pepper

1 14-ounce can crushed tomatoes

8 cups low-sodium chicken or vegetable broth

1 15-ounce can low-sodium kidney beans, drained and rinsed

1 15-ounce can low-sodium navy(white) beans, drained and rinsed

4 large leaves of kale (sliced) or a bunch of fresh spinach

1 cup d’italini pasta

 finely grated parmesan cheese to taste (optional)

 chopped fresh basil or parsley for garnish (optional)

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the herbs, add salt, and pepper to taste; cook 3 more minutes.

Add the tomatoes and the broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans, kale and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt and pepper to taste. Ladle into bowls and top with the parmesan and chopped basil or parsley.