Quick and Easy Minestrone Soup!
Here's a hearty vegetable soup that doesn't take as long to make as the classic!! Excellent on a cool night!!
1/4 cup olive oil
1 small onion coarsely chopped
4 garlic coves, crushed in a garlic press
4 oz. prewashed and cut kale (6 cups)
1 (l-lb bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
1 (14 1/2-oz.) can "petite" diced tomatoes in juice
1 cup ditalini pasta or small elbow macaroni
5 1/4 cups vegetable broth (42 fl oz)
2 cups water
3/4 teaspoon sea salt
1/2 teaspoon cayenne pepper
1 (19 oz) can cannellini beans, rinsed and drained
ACCOMPANIMENT: grated soy parmesan
Heat oil in a 5-to 6 quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally until golden, about 3 minutes. Add Kale and saute, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fort for a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
