Minestrone Stew

Despite the unseasonably warm weather (we’re talking highs in the 90’s!), I’ve been on a soup kick. I had planned on making a big pot of basic vegetable soup, but I decided at the last minute to add some kidney beans, kale, and pasta to make it more of a minestrone-inspired soup. And really, it’s pretty thick, so I’d say it’s more of a stew than a soup.

Minestrone Stew

Serves 2 + leftovers for freezing

Ingredients:

2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
6 carrots, sliced evenly
5 red potatoes, chopped into 1-inch cubes
1 28-ounce can of diced tomatoes
1 1/2 cups frozen okra
1 15-ounce can of dark kidney beans, drained and rinsed
6 cups vegetable stock (I used 6 cups of water with 6 tsp of Better Than Bouillon Vegetable Base)
1 1/2 cup tomato juice
1 1/2 cups rotini pasta
1 small head of kale, chopped into small pieces
2 tsp oregano
2 tsp thyme
2 tsp basil
1 tsp paprika
salt and pepper to taste

Directions:

Add the olive oil to a pan set to medium-high heat. Add the onions and cook until translucent. Add the garlic and cook for another minute, stirring to keep the garlic from burning. Add the carrots and potatoes and cook for another 5 minutes. Add the diced tomatoes, okra, kidney beans, vegetable stock, tomato juice, and spices. Bring to a boil and then turn the heat down to simmer for about 10 minutes. Add the pasta and cook for another 8 to 10 minutes, then add the kale and cook for another 2 minutes. Check seasoning and add salt and pepper to taste.

Enjoy!

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