Hearty Minestrone

in

This is an all-in-one satisfying soup from Chef Rodney Bowers, full of vegetables and protein. This is healthy comfort food at its finest!

Hearty Minestrone by Chef Rodney Bowers

Ingredients

Soup
4 cups vegetable stock, plus additional if necessary
1 can whole organic tomatoes
2 large carrots, diced
1 sprig thyme
2 bay leaves
4 cloves garlic, smashed
1 1/2 cups cooked short noodles , rigatoni or elbow macaroni
1 large sweet potato, peeled and diced
1 large sweet onion, diced
1 celery stalk, diced
3 cups kale, sliced
1 can navy beans, drained and rinsed
1 tbsp each basil and flat leave parsley, chopped
1 tsp hot chilies in oil, or to taste
to taste salt and pepper
Croutons
1-2 small ciabbata loaves, or dinner rolls
1 clove garlic, smashed
2-3 tbsp olive oil
to taste salt and pepper

Preparation

For Soup

1. In a good sized pot  over medium heat, add olive oil and carrots, celery, garlic and onion. Saute for 3 to 4 minutes, until soft.

2. Add the vegetable stock. Bring to a boil, then turn to a gentle summer. Skim any impurities.

3. Add the tomatoes, sweet potato,  thyme, and bay leaves. Simmer until sweet potatoes are cooked through, about 15 minutes.

4. In the last 5 min turn up the heat till just under a boil and add the kale, cooked pasta, and beans. Adjust with extra vegetable stock if needed. Season with salt and pepper.

For Croutons

1. Tear loaves into generous bite sized pieces. In a large bowl, toss together pieces with smashed garlic and olive oil. Season with salt and pepper.

2. Place on parchment lined baking sheet and bake in a 375 F oven until bread is lightly golden brown and crunchy, about 12-15 minutes.

To Serve

Just before serving place some of the fresh herbs and torn croutons in each bowl. Ladle the soup over and finish with a good drizzle of olive oil .

Serving Size: 4 - 6 servings

Also on CBC