Winter Minestrone with Kale

Adapted from "Recipes from the Root Cellar" by Andrea Chesman

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.

Prep Time

60 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

2 tablespoons olive oil
1 onion
1 celeriac
1 carrot
4 cloves garlic
6 cups stock
1 can tomato
3 cups kale
1 can beans, cannellini
1 teaspoon rosemary, dried
1 teaspoon thyme, dried
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.