Ingredients
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1 medium zucchini
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1 (15 oz) can low-sodium cannellini beans
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1 (15 oz) can low-sodium kidney beans
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2 tbsp olive oil
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1 cup diced onion
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4 cups chopped kale
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1 tbsp minced garlic
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4 cups low-sodium vegetable broth
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1 (14 oz) can crushed tomatoes
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1 cup ditalini pasta
Steps
1
Chop the zucchini into ½-inch pieces. Drain and rinse the cannellini and kidney beans.
2
In a large pot, heat the oil on medium. Add the onion and cook 2 min., until soft, stirring often. Add the zucchini, kale, and garlic. Cook 5 min., until the vegetables begin to soften, stirring occasionally.
3
Add the vegetable broth, crushed tomatoes, and beans. Heat to a simmer and cook 5 min. Stir in the pasta. Cover pot and cook until pasta is al dente, 7–8 min. Season with salt (in moderation) and pepper.
4
Sunday prep steps:
5
Chop zucchini. Drain beans.
6
In large pot, cook onion in olive oil 2 min. Add zucchini, kale, and garlic. Cook 5 min.
7
Add broth, crushed tomatoes, and beans. Simmer 5 min. Add pasta and cook 7-8 min., until pasta is al dente. Cool completely and refrigerate.
8
15 min. before ready to serve:
9
Reheat soup on medium until hot, stirring occasionally.
Comments
Top bowls of minestrone with a sprinkle of grated Parmesan.