As part of my weekly make-ahead-meal-plan I always make some kind of soup. Lately minestrone has been in the mix, much to the delight of my children. But what makes me especially happy is that, last night we had two more kids at our dinner table for an impromptu play date around dinner time. All the kids gobbled it up! So I can safely say that this soup is likely to be enjoyed by many children, especially because you can customize it with their own veggie and bean preferences.
- 1 TB olive oil
- 1 medium onion, minced
- 3 cloves of garlic, minced
- 1 tsp dried basil
- 1/2 tsp thyme
- 1 tsp oregano
- 1 rib of celery, chopped
- 2 medium carrots, chopped
- 2 TB tomato paste
- 1 14.5 oz can diced tomatoes
- 5 cups of vegetable broth
- 1 14oz can or 1 1/2 cups cooked kidney beans, (or white beans if you prefer)
- 1 small bunch of kale, chopped (or 1 loosely packed cup of frozen kale, or spinach)
1. Saute the onion in olive oil for about five minutes, or until soft. Add the garlic and cook and stir for 1 more minute.
2. Add the basil, thyme, and oregano and cook for 30 seconds. Then add in the carrot and celery and cook for another 5 minutes, stirring occasionally.
3. Add in the tomato paste and stir to coat the vegetables as much as possible. Cook for 1-2 minutes, but don’t let the vegetables burn at all. Add the diced tomato, beans and veggie broth. Bring to a boil, and then lower to as simmer and cover. Simmer for 15 minutes.
4. Add in the greens and stir. Simmer for an additional 5-10 minutes. Season with salt and pepper as desired. This soup also freezes well, so feel free to make it early in advance!