Minestrone Soup with Kale. Warms the Heart & Soul.
Soup, especially a hearty, slow-cooking minestrone, warms the soul. It’s what we serve when people we care about aren’t feeling well. It’s not fancy, yet it’s not plain either. It’s just perfect, and not just for those under-the-weather days. This Mediterranean minestrone recipe is great anytime. You’ve got your heaping serving of vegetables, hearty broth and as many herbs and spices as you want. Put them all together and hit all the right notes. And just like a good romance it’s the simmering that brings those flavors closer together. Ideal for creating an inviting atmosphere for watching the game or curling up with a good book, all while rejoicing in a delicious glass of our Sutter Home Pinot Grigio. After all, home is where the heart and soul are filled with love.
Recipe: Minestrone Soup with Kale — Serves 6 to 8
- 6 tablespoons extra-virgin olive oil
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon salt, optional
- 2 carrots, cut into ¼-inch cubes
- 1 medium onion, chopped
- ½ head broccoli, cut into 1-inch florets (2 to 3 cups, the more the better)
- 1 leek, white part only, chopped
- 2 stalks celery, cut into ¼-inch cubes
- 2 cups chopped kale leaves
- 1 cup string beans, ends trimmed, cut into 1-inch pieces
- 1 (8-ounce) can chopped tomatoes
- 2 (14-ounce) cans cannellini beans, drained and rinsed, or 2 cups frozen peas, defrosted
- 1 cup short pasta such as tubetti for adults or orzo for kids, cooked according to package instructions, optional
- Black pepper, optional
- In a large pot over low heat, heat 1 tablespoon of the olive oil and cook the tomatoes for 15 minutes.
- Add 2 quarts of water and bring it to a boil; add salt (if desired), 1 tablespoon of the oil, and the carrots, onion, broccoli, leek, celery, kale, string beans, and tomatoes.
- Bring the soup to a boil, then reduce the heat and simmer it for 20 to 25 minutes, adding the beans and pasta (if desired) during the last 5 minutes of cooking.
- Use the remaining 4 tablespoons of oil to drizzle over the individual bowls (and add pepper to taste for adults, if desired).
Find the recipe for Minestrone Soup with Kale and more in The Mediterranean Family Table by Angelo Aquista M.D. and Laurie Ann Vandermolen.
by Stephanie Evanovich
Soup, especially a hearty, slow-cooking minestrone, is supposed to warm the soul of both the cook and the eater. It’s what you eat when you don’t feel well or when you are with people you care about. It’s not fancy, but it’s not plain either. This Mediterranean minestrone hits all the right notes – you got your heaping serving of vegetables and hearty broth. You put it all together and go watch the game or curl up with a good book while the delicious aroma fills the house. And like a good romance it’s the simmering that brings those flavors closer together.