Monday, December 8, 2014

Three Bean Kale Minestrone


Make this super easy, hearty and scrumptious stew ahead of time and you'll have a winning lunch/dinner for the work week!  With the days shorter and the nights colder, this dish really warms the soul!  ENJOY :-)




Ingredients:
1.5 cups baby carrots chopped
1.5 cups celery chopped
1 large yellow onion chopped
4 cloves garlic minced
~10 baby zucchini chopped (see pic)
6 ounces string beans cut into ~1 inch pieces
28 ounce can crushed tomato with basil
32 ounces organic veggie broth
4 cups water
1.5 cups Cannellini beans
1.5 cups garbanzo beans
4 cups chopped kale
1 cup whole wheat baby pasta of your liking

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon dry basil
1 tablespoon dry oregano
Fine sea salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese and freshly squeezed lemon juice

Directions:
Sauté onions, carrots and celery in olive oil until starting to soften and onions becoming translucent.  Add garlic, zucchini, string beans, dry basil, oregano, salt and pepper and sauté another few minutes until all veggies are softened.  (This is when the aroma in your kitchen will start to become ridiculously intoxicating...mmmmmm).  Add balsamic vinegar and give all the ingredients a good stir for a minute or two.  Add crushed tomato and water and adjust salt and pepper.  Stir contents well and allow to simmer for at least 40 minutes.  Add Cannellini and garbanzo beans along with kale and pasta and allow to simmer another 20 minutes or so. 

Serve with freshly grated Parmesan cheese and a touch of freshly squeezed lemon juice!  

1 comment:

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Wow...nice post. Thank you very much for sharing your recipe here. I will make this. I am full familiar with all these ingredients. I hope your recipe will help me more.