Winter Minestrone Soup

Always Organic

2 Cans White Beans

1 Can Kidney Beans


1 Jar Whole Peeled Tomatoes, chopped

1 Large Onion diced

6 Carrots peeled diced

1 Red Bell Pepper  diced

8 Fingerling Potatoes finely chopped

1/2 head Dino Kale, finely diced

8 cloves garlic finely diced

6 to 8 cups Veggie Broth

Spices:  1 Tsp each of Oregano, Basil, Herbs de Provence

Fresh Thyme, Parsley, Sage leaves for Beans

Garnish with fresh herbs.  And Pesto!

Rinse and place the beans in a separate pan and cover with water, Thyme sprigs, Parsley sprigs, Sage Leaves, bring to a boil and let simmer to merry the flavors around 20 minutes.  Remove the spices.

In a large iron cast pan, heat EVOO, and sauté the onions and garlic, add the spices, of Oregano, Basil and Herbs de Provence until lightly browned.  Add the tomatoes and juice, and simmer for 5 minutes, stirring occasionally.   Add the potatoes, carrots and cook stirring frequently for 10 minutes.  Add the stock to cover you can always add more if needed to the beans, and simmer the soup 20 minutes, add the red peppers last and cook for 5 minutes.  Cook pasta and add separately to each bowl not into the main soup.

This soup makes a great meal served with rustic garlic bread and a salad.  Great for the cold winter nights, even here in California it’s been really cold, because we haven’t had any rain and it’s late December, it’s so hard to see the climate changing so drastically!   But on a good note, I know those of you in the cold will really enjoy this soup!  What would make it even better is to make the beans from scratch by soaking overnight, but using canned beans is faster. I always sprinkle Urfa a Turkish black pepper just because it’s so pretty and not that spicy.  Enjoy!



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