Hearty Minestrone Soup

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can (28 oz) crushed tomatoes
• 8 cups vegetable stock
• 1 can cannellini beans, drained
• 1 cup small pasta
• 2 cups chopped kale
• Parmesan rind and grated parmesan to serve

Instructions

1. 1

   Sweat the onion, carrot, and celery in the olive oil over medium heat for ten minutes until soft and sweet but not browned.

2. 2

   Stir in the garlic and zucchini, cook two minutes more, then add the tomatoes, stock, and parmesan rind.

3. 3

   Simmer gently for twenty-five minutes so the broth takes on body and the vegetables turn completely tender.

4. 4

   Add the beans and pasta and cook until the pasta is just shy of done, then stir in the kale to wilt.

5. 5

   Fish out the rind, season aggressively with salt and pepper, and ladle into bowls under a snowfall of grated parmesan.