MINESTRONE WITH KALE

Minestrone with Kale image

Categories Vegetable Soup/Stew Dinner Stew

Number Of Ingredients 15

Ingredients

3 sprigs Oregano
3 sprigs Rosemary
2 Bay Leaves
2 tablespoon Olive Oil
1 Onion, chopped
1 Leek, white and pale-green parts only, thinly sliced
2 Carrots, peeled, chopped
2 Celery stalks, chopped
4 Garlic cloves, thinly sliced
1/2 teaspoons Crushed red pepper flakes
2 tablespoon Tomato paste
1 can 28-ounce can whole peeled tomatoes, drained
2 cans 15-ounce cans Cannellini beans, rinsed
12 ounce Baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces

Steps:

Heat oil in a large heavy pot over medium. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes.
Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
Add tomatoes, crushing with your hands as you go. Add herb bundle, and 6 cups water. Season with salt and pepper and bring to a boil.
Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes.
Add kale and beans; cook until kale is tender, about 5 minutes. Discard herb bundle.

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