Tuscan Minestrone Soup

Serves 6

A bowl of comfort… yet the addition of fresh vegetables and a drizzling of olive oil just before serving ensures nutritional vitality for the soup.

1 tablespoon butter or olive oil
1 onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon dried sage (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon salt (check sodium content of stock)
1/4 teaspoon black pepper
4 cups vegetable stock
1 (28-ounce) can diced tomatoes (or fresh in summer!)
1 (15-ounce) can white or red beans
2 stalks dinosaur kale, stemmed and chopped
1 1/2 cups fresh grated or steamed vegetables of choice
2 tablespoons olive oil, for drizzling

Heat the butter in a large stock pot over medium heat. Add the onions, celery and carrots. Saute for 5 minutes, until crisp tender. Stir in the garlic and herbs. Pour the stock into the pot and simmer for 20 minutes, until the veggies are tender.

Stir in the diced tomatoes, beans and kale. Cook for just a few minutes, until the kale has wilted slightly and the soup is heated through.

Ladle the soup into 6 bowls. Top the soup with a handful of the fresh or steamed vegetables and drizzle with the olive oil. Serve warm.

©2008 Copyright Alison Anton – All rights reserved.