We had a cold front come through last night – we went from 80 degrees to 64. Ahhhh…this is what I’m talkin about! Spending time outside and not sweating is a top priority for me and this weather makes it possible. It also makes today a perfect soup cookin day. Girls are sleeping, music is on and veggies are sautéing in my Le Creuset Dutch Oven (best Christmas gift ever)! This minestrone is packed with veggies and my favorite pasta – orzo. It’s filling but not too heavy. It will be a staple in this house all winter long. Hope you enjoy it too:)
2 Tbs olive oil
2 c chopped kale
2 c chopped celery
2 c chopped carrots
2 tsp minced garlic
1 1/2 c diced sweet onion
1/2 tsp salt
1/4 tsp pepper
2 small bay leaves
1 tsp ground thyme
22 ounces (1 1/2 cans) diced tomatoes
6 c chicken broth
1 15 oz can northern beans (drained and washed)
1 c uncooked orzo pasta
Begin cooking orzo pasta according to directions. While orzo is cooking, place dutch oven or large pot over medium heat and pour in olive oil. Place carrots, celery, onion and garlic in pot.
Cook for 6-8 minutes. Pour in chopped kale, thyme and salt and pepper.
Cook down for additional 5 minutes. Pour in chicken broth, canned tomatoes and bay leaves and bring up to boil to cook vegetables through.
Bring back down to a simmer for 30 minutes. Place on warm and stir in beans and orzo. Remove bay leaves. Taste before serving and add salt and pepper if needed. Serve in bowls with freshly shaven parmesan and crusty bread!