Winter Minestrone with Kale

Summary

Yield
Servings
SourceAdapted from "Recipes from the Root Cellar" by Andrea Chesman
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes

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.