Winter Minestrone with Kale


Source: Adapted from "Recipes from the Root Cellar" by Andrea Chesman
Prep time: 1 hourCooking time: 30 minutesTotal time: 1 1/2 hours

Description

This simple, warming minestrone comes together in a snap. The recipe was taught in a City Market class on cooking with kale taught by Vermont cookbook author Andrea Chesman.

Ingredients

2 tablespoons
olive oil
1  
onion
1  
celeriac
1  
carrot
4 cloves
garlic
6 cups
broth
1 can
tomatoes
3 cups
kale
1 can
cannellini beans
1 teaspoon
rosemary
1 teaspoon
thyme
1 cup
pasta

Instructions

 

Heat the oil in a large soup pot over medium heat.  Add the onion, celery root, carrot, and garlic and sauté for 3 minutes, until the vegetables are slightly tender.  Add the broth, tomatoes, cabbage, beans, rosemary, and thyme.  Bring to a boil, then reduce the heat and simmer for about 30 minutes.  

Add the pasta and boil gently until the pasta is tender, about 5 minutes. Taste and add salt and pepper to taste. Serve hot.

 
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