Winter Minestrone

Modified version of a Rachael Ray recipe. I never thought a soup would go over in this house with Eric… I was wrong :)



2-3 tbsp EEVO


1 package of bacon cooked, chopped


3 carrots, peeled and cut into 1/4 inch pieces


4 celery stalks, cut into 1/4 inch pieces


2 bay leaves


5-6 cloves of garlic, finely chopped


1 medium OR 1/2 large red onion, finely chopped


3/4 c of sun dried tomatoes, thinly sliced


1 quart of vegetable stock OR broth


1 quart of chicken stock OR broth


1 cup tomato juice


3 cups water


1 small bunch of purple or green kale, washed and dried


1 package of short cut pasta (wagon wheel, semolina, ditalini)


1 (15 oz) can of Cannellini beans, rinsed

Grated Romano or Parmesan cheese


Place EEVO in large pan over medium-high heat. Add carrots, celery, bay leaves, garlic and onions, season with sea salt and pepper, and cook until the veggies are tender (7-8 minutes). Add bacon. Cook 2-3 minutes.


In a large pot, add sun dried tomatoes, stock/broth, tomato juice and water. Bring to boil. Add veggie/bacon mixture.


Holding kale by stems, curl your opposite hand around greens at the base of stem. With a quick motion, strip the greens off and away from stems and chop greens coarsely.


Add kale, pasta and beans to boiling liquid. Cook till pasta is al dente. Season soup with sea salt and pepper. Discard bay leaves. Ladle into bowls and top with finely grated cheese. Serve with crusty bread.


*Note: this is not a very a “soupy” soup. It will seem like not a lot of liquid once all ingredients are in the pot. The pasta will cook but if you like more liquid in your soup, add more vegetable or chicken stock/broth as desired.