A veggie packed minestrone soup base ladled over macaroni. This soup is a fun update of the Italian classic.
Ingredients
1poundmacaroni, cooked al dente
3tablespoonsolive oil
1sweet onion, diced
3stalks celery, diced
3clovesgarlic, minced
1teaspoondried thyme
1teaspoonred pepper flakes, optional
1bay leaf
1Parmesan rind, optional
1poundred potatoes, ½-inch pieces
6cupsvegetable stock
1bunch kale, slivered
1 15-oz.can white beans
Salt and pepper
Instructions
Cook macaroni according to package. Once cooked, drain, rinse with cold water, and toss with a tablespoon of olive oil to keep the pasta from sticking.
In a large sturdy pot, like a Dutch oven, add olive oil over medium-high heat. Add onions, celery, and garlic and cook until veggies are soft, about 4-5 minutes.
Add thyme, bay leaf, red pepper flakes, and Parm rind and cook for another 30 seconds.
Add stock and diced potatoes, cover, and bring to a simmer. Cook until potatoes are soft, about 10 minutes. If the soup looks very thick at this point, feel free to add a bit more liquid, water or stock.
Add kale and beans and cook until kale is wilted, just a minute or two. Season the soup with salt and pepper.
To serve, spoon some macaroni into each bowl and ladle the soup over the pasta.
Store any leftovers (pasta and soup) separately so the soup doesn’t get too thick.