Minestrone Soup

ImageThis is always a good recipe!  It’s great reheated for lunch too.  I got this recipe from a website called The World’s Healthiest Foods, and modified it a bit to our liking.

1 large onion, chopped

6 cloves garlic, minced

3 carrots, diced

1 stalk celery, diced

1 cup button mushrooms, diced

1 16 oz. can diced tomatoes, undrained

5 + cups veggie broth

1 Tlbs. Italian seasonings

1 1/2 cups kale, finely chopped

1 16 oz. can navy beans, drained well

First, prepare (wash and chop) all veggies.  In a big stockpot, cook the onions on high temperature.  Add in vegetable broth to keep them from sticking and burning.  You can Be sure to stir it well.  Add in more vegetable broth as needed (when the onions become dry) When the onions become soft and translucent, add the garlic.  Cook for one minute more.  Add the broth, carrots, celery, mushrooms, tomatoes, kale, and Italian seasonings.  Bring the mixture to a boil, the turn down to low and simmer for 45 minutes.  This allows the flavors to blend together.  After the 45 minutes are up, add the beans and allow to get hot again.  Salt and pepper to taste.


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