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3 Stars - A Family Favorite
2 Stars - Really Good, Will Make Again
1 Star - Good Recipe, Probably Won't Make Again

October 13, 2011


Singing Chef Minestrone

I saw this recipe on the Singing Chef blog and had to try it.
It's adapted from Rachel Ray originally.

As always, I love that it cooks in one pot.
There are a lot of ingredients, but it's worth it!

There is nothing in this recipe that isn't healthy, and I was surprised how filling it was.
I plan to make this soup often this winter.

After you chop all of your veggies and shred your carrot, give the remaining long skinny carrot to whomever is doing homework at the kitchen table.  They'll think this carrot is hilarious and happily eat it up.

You cook chopped onion, celery, garlic and shredded carrot in olive oil.

Then you add kidney and cannellini beans and chickpeas.

Vegetable stock, dry white wine, tomato paste, seasonings, and chopped kale are added.

**I used chicken broth that I had on hand.**
**You could replace the wine with extra stock.**

Once the kale has wilted and the soup is bubbly, you add pasta and cook for 8 more minutes.

Serve with grated Parmesan and toasted Italian bread. good!

Double click on the recipe card to print as a 5x7 card.

Buon Appetito!

1 comment:

  1. This soup sounds wonderful and will be perfect for a cold winter night. I've never cooked with Kale!


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