Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian herbs
- Pinch of red pepper flakes
- ½ cup dry white wine
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 (15-oz) can diced tomatoes
- Parmesan cheese rind (optional)
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 bunch of kale, stemmed and roughly chopped
- 2 cups dried short-cut pasta (I used ditalini)
- Grated parmesan cheese, for serving
- Ciabatta bread, sliced
- Olive oil
- 1 whole garlic clove, for rubbing on toasts
Instructions
For the Minestrone:
- In a large pot, sauté the onion, carrots, celery, and bell pepper in the oil until soft. Add the garlic, tomato paste, herbs, and red pepper flakes. Stir until everything is incorporated.
- Add the white wine and cook until mostly evaporated. Add the broth, bay leaf, canned tomatoes, and parmesan cheese rind. Bring to a simmer and cook for 15 minutes.
- Add the beans, kale, and pasta and cook for another 8-10 minutes, or until the kale is wilted and the pasta is cooked through. Season, to taste, with salt and pepper. Keep warm until ready to serve.
For the Garlic Toast:
- Preheat the oven to 350°F. Lay the sliced ciabatta on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 8-10 minutes or until the edges are golden brown and toasty. Immediately rub the garlic clove on the hot bread when it comes out of the oven.
- Serve the soup with grated parmesan cheese and the garlic toasts.