Minestrone Soup

This is an adaption of several Minestrone soup recipes, it features what ever veggies you have a plethra of.

2 Tbsp olive oil
1/2 onion, diced
4 cloves of garlic, minced
2 carrots, diced
2 ribs of celery, diced
2 yukon gold potatoes, diced into 1/2 inch bites
8 cups vegetable stock
1/4 cup tomato paste
1 cup dried pasta
2 cups green beans, trimmed and cut into 1 inch bites
2 cups kale, de-stemmed and chopped coarse
1 1/2 cup kidney or red bean, cooked
2 tsp fresh oregano
1 Tbsp fresh thyme
fresh ground black pepper
kosher salt
diced tomatoes
parmesan cheese

Heat olive oil in a large soup pot, add onions and cook at medium-low heat until soft. After a couple minutes of cooking add garlic. Next add all of the hard vegetables; carrots, celery, and potatoes. Add a pinch of salt, and cook for 7-8 minutes, stirring. Add stock and tomato paste, bring to a boil. Add pasta, green beans and kale. Add more liquid if necessary to cover all of the ingredients. Reduce heat to medium, cook until the pasta and the potatoes are done. Add the beans, oregano, thyme, salt and pepper to taste.

Top with tomatoes and parmesan cheese. Great with a crusty bread too!

~Enjoy