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Quick Minestrone Soup

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Quick Minestrone Soup

Quick Minestrone Soup

amanda

Equipment

  • - Kitchen Dutch Oven

  • - Stainless Steel Stock Pot

  • - Stainless Steel Chef Knife

  • - Dutch Oven Lid

  • - Immersion Blender

  • - Stainless Steel Ladle

  • - Cutting Board Set (Silicone)

  • - Mandoline Slicer

  • - Measuring Cups and Spoons Set

  • - Soup Bowls

Ingredients

  • 1/4 cup olive oil

  • 1 small onion, coarsely chopped

  • 4 garlic cloves, crushed in a garlic press

  • 4 pound prewashed and cut kale (6 cups)

  • 1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli

  • 1(14 1/2-oz) can "petite" diced tomatoes in juice

  • 1 cup ditalini pasta or small elbow macaroni

  • 5 1/4 cups reduced-sodium chicken broth (42 fl oz)

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 (19-oz) can cannellini beans, rinsed and drained

  • Accompaniment: grated parmesan

Instructions

1

Instruction 1

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
2

Instruction 2

Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
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